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Italian Food Facts

por Franklyn Abigail (2020-11-03)




Italian Food Facts

The term Neapolitan Ice Cream originated in the U.S. in the late 19th century, and is seemingly a reference to the 3 layered ice cream cakes of Tortoni, a Neapolitan.

Tripolini or "little bows" were named to honor the Italian conquest of Tripoli in Libya.

Egg noodles contain egg; almost all other dry pastas shapes do not. By federal law, a noodle must contain 5.5 percent egg solids to be called a noodle. So without egg, a noodle really isn't a noodle.

One cup cooked spaghetti provides about 200 calories, 40 grams of carbohydrates, less than one gram of total fat, no cholesterol and only one gram of sodium when cooked without salt.

Contrary to popular belief, Marco Polo did not discover pasta. Although Marco Polo wrote about eating Chinese pasta, he probably didn't introduce pasta to Italy. In fact, there's evidence suggesting the Etruscans made pastas as early as 400 B.C.

Thomas Jefferson is credited with introducing macaroni to the United States. He fell in love with a certain dish he sampled in Naples, then punctually ordered crates of "macaroni," along with a pastas-making machine, sent to the States.

The first American pastas factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine To dry his spaghetti, he placed strands of the pastas on the roof to dry in the sun.

Christopher Columbus, one of Italy's most famous pastaphiles, was born in October, National Pasta Month.

The average person in Italy eats more than 51 pounds of pasta every year. The average person in North America eats about 15-1/2 pounds of pasta per year.

The most popular pasta shapes in the U.S. are Spaghetti, thin spaghetti, Elbows, Rotelle, Penne, Lasagna

Cooked al dente (al-DEN-tay) exactly means "to the tooth," which is how to test pasta to see if it is properly cooked. The pasta should be a bit firm, offering some resistance to the tooth, but tender.

Most pasta is made using wheat products mixed with water. Other types of pasta are made using ingredients such as rice, barley, corn, and beans.

To cook one billion pounds of pasta, you would need 2,021,452,000 gallons of water - enough to fill nearly 75,000 Olympic-size swimming pools.

There are more than 600 pasta shapes produced worldwide.

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