No, the spaghetti were not imported from China by Marco Polo when he returned to Venice at the end of the 13th century. This is a story invented by the Macaroni Journal in 1929, a magazine created by American pasta manufacturers (the National Macaroni Manufacturers Association), whose mission was to make pasta more familiar to Americans for commercial purposes.
In fact, we have various testimonies on the production of pasta before the Venetian’s journey, one of the first comes from the Arab geographer Al-Idrisi, in his Book of Roger (1154). He describes Sicily as the center of an important maritime traffic and in particular in the city of Trabia where "he manufactures so much pasta to export in all parts". The pasta would be imported by the Arabs into Europe at the time of their expansion in the world.
This format is suitable for an infinity of creamy sauces ranging from meat (made amatriciana or carbonara for example) to fish (prepared clams, rock...).
- Nutritional facts 100 g (3,53 oz):
- Energy value (Energy) 360 Kcal (1527 KJ)
- Proteins 13 g
- Lipids (Total Fats) 1,4 g of which saturated fatty acids (Saturates) 0,7g
- Carbohydrates (Carbohydrates) 72 g of which sugars (Sugars) 2,8 g
- Fibre (Fibre) 3,7 g
- Sodium (Salt) 0,02 g
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