Ancient Origins
The history of pasta stretches back thousands of years, with debates still ongoing about its true origins. While many believe Marco Polo brought pasta from China to Italy in the 13th century, historical evidence suggests that pasta-like foods existed in Italy long before. Ancient Etruscans made pasta from emmer, ground it into flour, and mixed it with water to create a dough that could be shaped and cooked.
The word "pasta" comes from the Italian word for "paste," referring to the simple mixture of flour and water or eggs. By the Middle Ages, pasta had become a staple food throughout Italy, with different regions developing their own unique shapes and preparation methods.
The Art of Pasta-Making
Traditional Italian pasta comes in two main varieties: pasta secca (dried pasta) and pasta fresca (fresh pasta). Dried pasta, made from durum wheat semolina and water, has been a preservation staple since the 12th century. Fresh pasta, typically made with soft wheat flour and eggs, is more delicate and is often prepared for special occasions. View our pasta menu to explore our authentic dishes.
Italy boasts over 350 different pasta shapes, each designed to pair perfectly with specific sauces and ingredients. From the long strands of spaghetti to the tube-shaped penne, from the ribbon-like fettuccine to the shell-shaped conchiglie, every shape has a purpose and a story. Enjoy both pizza and pasta at our restaurant.
Pasta in Italian Culture
In Italy, pasta is more than just food; it's a cornerstone of cultural identity and family tradition. The ritual of making pasta by hand has been passed down through generations, with grandmothers teaching their grandchildren the precise techniques required to create perfect pasta dough.
Each region of Italy has its own pasta specialties. Emilia-Romagna is famous for its egg pasta and stuffed varieties like tortellini. Liguria gave us trofie and pesto. Naples is known for its dried pasta dishes. This regional diversity reflects the rich tapestry of Italian culinary heritage.
Pasta Today
Today, pasta has become a global phenomenon, beloved far beyond Italy's borders. The average Italian consumes about 23 kilograms of pasta per year, while pasta consumption worldwide continues to grow. Modern innovations have introduced whole wheat, gluten-free, and vegetable-based pastas, making this ancient food accessible to everyone.
Despite these innovations, traditional pasta-making techniques remain highly valued. Artisanal pasta makers still use bronze dies to cut their pasta, creating a rough surface that better holds sauce. The slow drying process, taking up to 50 hours, develops the pasta's flavor and ensures the perfect texture when cooked. Order delivery or book a table today.