Spaghetti Garofalo
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Spaghetti - 500 gr.
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The legend says that spaghetti have been introduced by Marco Polo, coming back from China in 1295, even though in a book written by Idrisi in 1154 at the time of Ruggero II of Sicily he mentions Vermicelli, food made of wheat with the shape of thread produced in a city named Trabia near Palermo. Between these two dates many historians found other quotations which confirmed that pasta production was common in Italy. We have the official denomination “spaghetto” in 1819 in the first Italian dictionary: the name spaghetti come from spago (string) because of its shape.
However, the key role was played by the unique climate of Gragnano: warm, but not too humid, due to the sea breeze. For its climatic characteristics, Gragnano became an ideal place for drying pasta, that originally was dried in the sun, exposed along the city roads. Pasta dried slowly, in a climate with an almost steady temperature and humidity, so that the result was a tasteful product, that could be stored for a long time with no risk of deterioration or contamination.
Recipe: Spaghetti alla Carbonara
Ingredients for 4 people:
- 400 g Spaghetti Garofalo
- 4 eggs
- 150 g Rigatino "Macelleria Ceccotti"
- 3 tablespoons grated Parmigiano Reggiano
- Salt and pepper
Cut the Rigatino into cubes and fry in a pan with some olive oil. In a large bowl, beat the eggs with the grated Parmesan cheese, salt and pepper and mix well.
Cook the spaghetti for about 7 minutes until al dente, drain and add to the bowl with the eggs. Pour the roasted Rigatino over it. Mix well... and serve.
Manufacturer: Pasta Garofalo
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