Pasta: Food of the poor and Italy's ambassador to the world's kitchens | Lifestyle

Pasta is more than just a delicacy on the Italian dinner table, it is a profound symbol of cultural heritage and national identity. Over the centuries, pasta has evolved into an integral part of Italian life, laden with a long history of tradition and resilience in the face of challenges. From its humble origins as a food for the poor to its spread as a global icon of Italian cuisine.

Is pasta really Italian?

The origin of pasta is surrounded by much controversy and myth, and the Italians are often credited with its invention, but its history extends back centuries.

One popular, but historically unproven, theory is that Italian traveler Marco Polo brought pasta to Italy from China in the 13th century. However, there is evidence that pasta was known in Italy long before Marco Polo, as the Chinese were making pasta-like foods as early as 3000 BC.

Many historians believe that pasta may have originated in ancient civilizations in the Mediterranean region. Some attribute its beginnings to the Etruscans, a pre-Roman civilization in central Italy, although the evidence for this belief is very weak. Others believe that the ancient Greeks and Romans made a type of boiled dough made from wheat flour, which can be considered the ancestor of modern pasta.

Some studies also suggest that pasta was introduced to Sicily by Arab traders during the 8th and 9th centuries. These traders carried grains made from dried durum wheat and water as a source of sustenance during long journeys, and these pre-prepared dried grains more closely resemble modern pasta than anything else.

Pasta has arguably evolved across several cultures over time, making it difficult to pinpoint its exact inventor. However, pasta has become an essential part of Italian cuisine and one of the most popular foods in the world.

Food for the poor and kings

Italian cuisine is called La Cucina Povera, which means “poor people’s kitchen,” and this term reflects the simplicity of Italian cooking and the variety of its ingredients. Italian cuisine is based on transforming few ingredients available in the surrounding environment into delicious and filling meals. Hence, pasta has become a staple dish on the tables of the poor in Italy. It is made from simple ingredients such as water and flour, and is easy to prepare and does not take a long time, which makes it ideal in Italian cuisine.

In the Middle Ages, when meat was scarce and meals relied heavily on local ingredients, pasta was the perfect meal. It was rich in carbohydrates, which provided the necessary energy, and any local ingredients could be added to it to create new flavours. For this reason, each of Italy’s 20 regions has its own local pasta dish, each using special ingredients sourced from its surroundings.

Dishes such as spaghetti alla carbonara, pasta fagioli, and passatelli in brodo are examples of delicious pasta recipes that originated from humble origins in different regions of Italy, but are today enjoyed all over the world.

Vincenzo Bonassisi, one of the most prominent food writers of the 20th century, presented his famous book “Il Codice della Pasta” (The Codice of Pasta), in which he listed 1,001 recipes for different types of pasta in Italy, arranged according to the sauce used, whether it was based on fish, red meat, white meat, dairy products, vegetables, and others.

Although pasta began as a dish for the poor, it has managed to become beloved by the rich, the nobility and even the kings. It is known that the quadrilateral fork was specially designed in the 18th century in Naples to meet the needs of King Ferdinand II, who was fond of eating spaghetti. The traditional large triangular fork was unable to hold the pasta properly, making it inconvenient to serve this Italian dish at formal dinners with ambassadors and diplomats. Therefore, the short quadrilateral fork was designed to allow for a more elegant and convenient way to eat spaghetti.

The most famous Italian immigrant

Pasta is without a doubt the most famous Italian “immigrant” in the world. Originating in Italy, it has evolved into an essential part of Italian culture, but it has transcended its original borders to become a global symbol of Italian cuisine. Today, pasta is one of the most popular and widely consumed foods in the world.

When Italians migrated to North and South America, Australia, and other regions during the late 19th and early 20th centuries, they brought with them their food traditions, including their love of pasta. In those countries, pasta became part of the local cuisine, blending with available ingredients to create new shapes and innovative dishes.

The Europeans, who loved Italian cuisine, helped spread Italian recipes around the world. The English are credited with introducing pasta to the United States of America, as they were the first to bring pasta to the new world.

You find American dishes like macaroni and cheese or spaghetti Bolognese – yes, spaghetti Bolognese is an American dish, not an Italian one – and even in Middle Eastern cuisine, where pasta has become a staple in dishes like the famous Egyptian koshari.

Pasta has spread in various forms and varieties around the world, becoming an integral part of many cuisines. Today, pasta dishes can be found everywhere, from New York pizza restaurants to traditional homes in Buenos Aires, and even in the alleys of old Cairo, reflecting the influence of this most famous Italian “immigrant,” the immigrant who succeeded in becoming Italy’s most famous ambassador to the world.

Pasta.. a dish against fascism

During the 1930s, the Fascist government led by Benito Mussolini attempted to impose a ban on pasta in Italy. This decision was the result of a combination of economic and political factors that sought to achieve food self-sufficiency and reduce dependence on imported wheat. Fascism sought to promote the cultivation of locally produced rice in northern Italy as an alternative to pasta, in line with the extreme nationalist ideas it promoted, as pasta was seen as a symbol of inactivity and a deterrent to national activity.

However, this ban was not well received by the Italians, and large protests broke out in cities such as Naples, with women at the forefront of these protests. The mayor of Naples even mocked the decision, which eventually forced Mussolini to reverse the ban and allow wheat cultivation and pasta production to resume.

Despite Fascism's attempts to impose its control over all aspects of Italian life, including cuisine, pasta remained a symbol of identity and resistance. It quickly regained its place as an integral part of Italian culture, reflecting Italians' attachment to their heritage and their resilience in the face of challenges.

Today, pasta is not just a food, it is part of Italian national identity and a symbol of cultural pride that has withstood historical challenges. So the next time you enjoy a plate of pasta, remember that it is not just a meal, but a story of struggle, adaptation and cultural triumph.