It is estimated that Italians eat over sixty pounds of pasta per person,
per year easily beating Americans, who eat about twenty pounds per
person. This love of pasta in Italy far outstrips the large durum wheat
production of the country; therefore Italy must import most of the wheat
it uses for pasta. Today pasta is everywhere and can be found in dried
(pasta secca) and fresh (pasta fresca) varieties depending on what the
recipes call for. The main problem with pasta today is the use of mass
production to fill a huge worldwide demand. And while pasta is made
everywhere the product from Italy keeps to time-tested production
methods that create a superior pasta.
Copyright: http://www.lifeinitaly.com/food/pasta-history.asp
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