Betty grew up in a southern Italian-American household, as did many Italian-American folks and her Mom always served pasta on Sunday and also for Wednesday dinner. It was a tradition that she lovingly continued and that the family looked forward to and enjoyed.
Most of the time she used dry “maccheroni” served with her gravy made with a good quality canned tomatoes, meatballs, braciole and a piece of pork. On special occasions and when time permitted, she made her own fresh pasta, which was a true rite. She enjoyed making flat pasta such as tagliatelle by hand, no machine, and then they were hung on a wood rack to dry. The tagliatelle were served with a light tomato sauce.
Gragnano, a small city not far from Vesuvio and Naples maccheroni production began between 1550 and 1600. It was exported by fast sailing ship and then by steamship. After 1950 they entered into partnership with family companies and began to make maccheroni towards Amalfi with a water mill located on the road. In a lot of museums in the world, it is possible to find pictures of painters of 600 and 700 centuries that show agricultural life of the Mill Valley.
Pasta made fresh is one of the cornerstones of Italian tradition. Sadly, home preparation of pasta has declined due to the fast-paced lifestyle of today’s world. Stuffedfresh pasta is well worth the effort to make and the time involved. You can make it a family project and make extra to freeze and enjoy at a later date. Some of the stuffed pasta I enjoy making are ravioli, cappelletti, agnolotti and anolini as in the photo. The stuffing may be based on meat, cheese, spinach, mushrooms and ricotta. I have many fresh pasta recipes on www.foodwineItalian.com.
A good wine to pair with pasta is the Sannis Barbera (Thelemako) D.O.C. produced from the Babera grape, native to southern Italy. This shouldn’t be confused with the variety from the Piedmont Region in northern Italy. Its ruby red color and floral bouquet enhance it. The higher acid levels make it an especially good choice for full flavored foods with tomato sauce.
Scroll down for to view the Gragnano factory and more about Neapolitan pasta and be sure to click on the videos.
After all, it’s in their blood and runs through the community of Gragnano, near Naples in southern Italy. “Making pasta in Gragnano is an ancient form of art that involves history, culture, … In 2006, “as tribute to our father, we decided to start this pasta factory,” they explained, and began producing for export markets as well as Italian consumers from La Fabbrica della pasta di Gragnano. They’ve been working very hard to live up to the storied history of their city, which at …
Publish Date: 08/30/2012 5:22
We visited pasta factories, farms, restaurants, you name it, if it was edible, we ate it and saw how it was made. Pasta, Pasta, Pasta ! Campania, Italy is the area where pasta rules. Dry, fresh or homemade, it is the main food. Almost always the basic ingredient of the first … Yes, the frantic bustle of Rome and Naples are nice, but to really relax in get immersed in a totally different culture, the countryside of Campagnia is for you. These farms are almost always run by …
Publish Date: 03/23/2011 7:15
Went into the middle of no where. In a giant valley surrounded by fields of sunflowers was this place. We ate amazing food and then learned how to create the…
Subscribe Now: http://www.youtube.com/subscription_center?add_user=Cookingguide Watch More: http://www.youtube.com/Cookingguide Real Italian spaghetti gravy …