Journey into the history of the Italian sauce
The progenitor of all the sauces created today was a dressing of tomatoes with olive oil and several leaves of basil. Later, cheese was added here, and the most popular sauce was produced in the whole country. It is interesting that the cheese varies depending on the preferences and geography of the cooks.
How was the name given to this or that sauce? Called this masterpiece by the dominant ingredient. Here are some examples: sauce with tomatoes, orange sauce and others. Later sauces received the names of famous people, their authors, etc. For example, they say that Bechamel was invented by the Marquis of Louis de Béchamel.
White sauces for pasta
At the beginning of the XII century the world learned about the East and its delicious variety of spices. And the Italians at this time began to use ginger, saffron and clove flowers in their sauces, later added sugar. But poor people attached to onions, garlic and broccoli.
In the Renaissance there are different meat sauces. Refers to them, for example, sauce based on rabbit fowl.
Combining garlic, crumb of bread and nuts, created the progenitor of pesto sauce. Sauces with aromatic herbs were also popular.
Tomato sauces
From America to Europe come tomatoes. And what? Italy perceives them as a poison. However, the book comes out of the book of Ipolito Cavalcati, which radically changes the state of things: now tomato sauces are praised throughout the country. And in 1890 a new book by another cook adds other kinds of these sauces. From this time, there are such famous sauces as Bolognese, sauces with fish. And since 1900 culinary searches in the most different foreshortenings begin.
The famous salsa al pomodoro appeared in 1778, and in 1891 it was refined to the present day.
Carbonate sauce
On the origin of this sauce, there are two points of view. The first says that this sauce was invented by miners or revolutionaries in the XVIII century. According to the second version, after the war, the Americans brought eggs and bacon to Italy, and local people made from all this an unusually tasty sauce. The name "carbonate" means that the paste with this sauce can nourish any person.
A little more about Italian sauces
By combining small pieces of pork breast, roasted onions and red hot peppers, the Italians received the samatriya sauce. Today it is also put tomatoes.
Poor Sicilians once invented ammudikati - an anchovy sauce, olive oil and bread crumbs.
In our time, there is the opportunity to buy ready-made sauces, but the true Italians are not in honor.
Geography of sauces
In the North you can taste pasta with very simple sauces, often consisting of butter and cheese. Having stopped in Piedmont, for example, try pasta with mushroom Tartufo. And in Venetto you can eat sauce with duck meat.
In the area of Emilia Romagna is famous for the sauce Bolognese. And closer to the center of the country are popular spaghetti alla carb with eggs and pancetta (salted pork breast with pepper and spices). Also popular here is the sauce of allematrikyan from olive oil, garlic and hot red pepper.
In the Marche region, buy sauces - pasta from fish, and in Umbria try the paste with black tartofo. When visiting Abruzzo and Molise, eat macaroni with pork, sheep cheese and ricotta (also kind of cheese).
Let's talk about southern Italy, which is known for very intricate sauces. For example, in Apulia, a complex sauce is made from turnips. And after glancing at Catania, you will find a sauce with tomatoes, eggplant and ricotta.
Sicily is known for its sardine sauce. In the southern regions, the pesto is also complicated. Very magically look pasta with salmon and vodka, and even with zucchini, shrimps, mushrooms and salsichi (a kind of Italian sausage).
How to choose the "right" sauce for pasta?
Long pasta requires a sauce with a gentle consistency. But short macaroons with large holes perfectly combined with sauces containing pieces of meat, fish, vegetables.
Check the pasta for the ability to soak. So for a porous paste, a liquid sauce will suit, and short pasta types will be supplemented with thick sauces.
Important: Macaroni can be purchased at the store, and sauces, as we already said, must be prepared by ourselves.
When preparing sauces based on tomato paste, it is better to make a base from fresh tomatoes, and not from a ready tomato.
Some types of sauces
1. Olive oil with finely chopped garlic is the oldest recipe.
2. Tomatoes with basil and garlic - the most popular recipe.
3. Meat sauces - the most convenient for storage types of refueling. If you can not cook every day, make a sauce in advance and store a few days in the fridge.
4. Containing fish and seafood sauces - a very interesting find.
Remarks: the sauce will not only make the dish tasty and juicy, but also add to it calories.
Be careful, because salsa is not only a sauce, but a national dance. For this reason, when talking to a local person, you may have misunderstanding.
Please note that pasta is not a garnish, but an independent dish. At us for some reason macaroni are the additive to a meat dish.
Pasta is a dough for a variety of pasta.
Sauces are both salty and sweet.