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Do you like pasta? It's a food of tradition Italian cruise. I love it
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
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Pasta
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Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Neapolitan cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such as "timballo" and the "", pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like "pasta e fagioli" (pasta with beans) and other pasta dishes with vegetables.
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Troccoli
Troccoli is a thick spaghetti-like pasta featuring a square or oval cross section. It is typical of the Apulian and Lucanian cuisines and is often compared to spaghetti alla chitarra due to its ultimate shape, though the processing for making troccoli does traditionally not require the so-called "chitarra", which in turn is a distinctive tool in the preparation of "spaghetti alla chitarra". Troccoli is a spaghetti-like pasta which is traditionally processed by the so-called "troccolaturo" or "troccolo", a grooved rolling pin which cuts the dough into regular strips about 3–5 mm thick (0,11811-0,19685 inches): as a result of the pressure employed on the dough, the cross section of each strip will be either square or slightly oval, according to the shape of the grooves themselves (they can be either flat or pointy).
Maria Callas
Maria Callas, Commendatore OMRI (; December 2, 1923 – September 16, 1977), was a Greek-American soprano, and one of the most renowned and influential opera singers of the 20th century. Many critics praised her "bel canto" technique, wide-ranging voice and dramatic interpretations. Her repertoire ranged from classical "opera seria" to the "bel canto" operas of Donizetti, Bellini and Rossini and further, to the works of Verdi and Puccini; and, in her early career, to the music dramas of Wagner. Her musical and dramatic talents led to her being hailed as "La Divina". Born in New York City and raised by an overbearing mother, she received her musical education in Greece and established her career in Italy.