Pasta & Pizza Menu

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pasta SPAGHETTI PRIMAVERA 12.95 Spaghetti with courgette, mushrooms, mixed peppers, spinach, basil and chilli in a creamy tomato sauce SPAGHETTI ALLA BOLOGNESE 13.95 Spaghetti covered in a mince meat and tomato sauce with added parmesan cheese TAGLIATELLE PONTE DI LEGNO 13.95 Flat pasta with pieces of chicken breast, mushrooms in a creamy tomato sauce LASAGNE AL FORNO 13.95 Layers of pasta with Béchamel and bolognese sauce baked with mozzarella and parmesan cheese SPAGHETTI CON POLPETTE 13.95 Spaghetti with home made meatballs in a rich tomato sauce and hint of chilli TAGLIOLINI ALLA PESCATORA 16.95 Thin pasta with monk fish, fresh mussels, calamari in a light tomato and lobster sauce PENNE SALMONE 15.95 Pasta with fresh salmon, spinach, garlic in a tomato sauce with a touch of cream TAGLIOLINI CON ARAGOSTA 23.95 Thin pasta with half lobster, cherry tomatoes in tomato and cream sauce LINGUINE DEL MARE 16.95 Linguine with king prawns, calamari, fresh mussels, sundried tomatoes, chilli & tomato sauce SPAGHETTI CON GAMBERETTI E RECOLA 17.95 Spaghetti with King prawns, scallops, rocket salad in a tomato and creamy sauce with chilli PRAWN LINGUINE 16.95 Linguine with king pawns, cherry tomatoes, garlic, chilli, fresh parsley, olive oil, anchovies and capers SEAFOOD PASTA WITH ALMOND PESTO 16.95 Tagliolini pasta with king prawns, garlic and mussels in almond pesto sauce We offer gluten free pasta as well as vegan dishes. Please ask one of our team who will be happy to help. pizza V MARGHERITA 11.95 Tomato, mozzarella cheese and oregano V PRIMAVERA 13.95 Tomato, mozzarella and chargrilled vegetables with rocket salad, feta cheese and oregano V VEGETARIANA 13.95 Tomato, mozzarella cheese, mushroom, aubergine, mixed peppers and red onions topped with basil and oregano PICCANTE 14.95 A hot’n’spicy pizza topped with pepperoni, chilli, green peppers, onions, mozzarella cheese and tomato sauce CALZONE 14.95 Folded pizza filled with tomato, mushrooms, salami, pepperoni and oregano CALZONE KIEV 14.95 Folded pizza filled with chicken, spinach and tomato sauce V FIORENTINA 13.95 Spinach, egg, olives, garlic, mozzarella cheese and tomato sauce RUSTICA 14.95 Tomato, mozzarella cheese, chicken, mushrooms and mixed peppers and chilli EXTRA TOPPINGS: 1.80 Pepperoni, salami, peppers, mushrooms, each olives, onions or anchovies Chicken 2.50 Food Allergies and Intolerances Please speak to our staff about the ingredients in your meal when making your order. Please Note Our Bolognese sauce contains celery. Our meatballs contain grated parmesan, egg, mustard, bread crumbs, onions & garlic. Our chicken is pre-marinated in mustard, lemon juice, olive oil & herbs. Some of our dressings do contain mustard. Some of our dishes may contain nuts or may have traces of nuts. If you do have any form of allergy, please do let us know..

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Home-Made Pasta
Piccolo Home-made Pasta 1. Tagliolini al Salmone ............................................................................................................................. € 11,50 (cream, fresh tomato, smoked salmon) 2. Tagliolini al nero di seppia .................................................................................................................... € 10,00 (fresh tomato, tomato sauce, squid ink) 3. Tortelloni ai funghi porcini .................................................................................................................... € 11,00 (filled with spinach and ricotta, cream and porcini mushrooms) 4. Tortelloni di carne .................................................................................................................................. € 12,00 (filled with meat tomato sauce and sirloin tip) 5. Cannelloni di verdure ............................................................................................................................ € 10,00 (filled with spinach and ricotta, béchamel, carrot, courgette, eggplant and parmesan) 6. Pappardelle con champignon e speck .................................................................................................. € 10,00 (tomato, champignon mushrooms, smoked ham, fresh tomato and cream) 7. Triangoli ................................................................................................................................................. € 11,00 (filled with spinach, ricotta, mushrooms with butter and sage sauce or smoked salmon) 8. Tagliolini
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Seafood, Meat
st i o r r r a a e e n n t t starters ZUCCHINI BLOSSOMS tempura batter, cheese filled, spicy mayo 10 TRICOLORE three bitter greens, sundried tomato, ricotta salata 14 CAESAR romaine hearts, anchovies, capers, reggiano 16 SHRIMP SALAD spinach, quinoa, apricots, almonds 18 BURRATA beets, mushrooms, green beans, frisee 16 FRIED CALAMARI spicy tomato sauce 15 pizza MARGHERITA san marzano, fior di latte, oregano 19 TARTUFO parmesan fonduta, mushrooms, black melanosporum truffle 42 BUFALINA san marzano, buffalo mozzarella, basil oil 25 DIAVOLINA san marzano, mozzarella, spicy salame, scallions 20 COPPIA san marzano, fennel sausage, ricotta, speck, arugula, grana 21 CAMPO mozzarella, rapini, eggplant, zucchini, peppers, mushroom 20 VINCE mozzarella, mortadella, buratta, pistachio, orange zest 22 CAPRICCIOSA tomato, mozz, ham, artichoke, olives, mushrooms 21 pasta & risotto TAGLIATELLE beef bolognese sauce 22 OCCHI DI LUPO short gragnano pasta, tomato, n'duja, mussels 24 CAPUNSEI ricotta dumplings, wild boar sugo 26 CACIO E PEPE spaghettoni, pecorino, black pepper 20 SPINACH POTATO GNOCCHI castelmagno fonduta, tuscan kale pesto 24 AMATRICIANA extruded spaghetti, tomato sauce, onions, guanciale, romano 20 RISOTTO PISELLI green pea risotto, pea shoots, burrata 24 seafood, meat MEATBALLS beef&pork, san marzano tomato sauce, mozzarella, grilled bread 18 SALMON sunchoke puree, fava beans, roasted tomatoes 36 SWORDFISH brussel leaves, tuscan kale pesto, romesco sauce 34 SIRLOIN STEAK green salad, balsamic 28 We are adding a $3 al fresco fee per person to help us provide a clean and comfortable experience during this time. Please ask us if you’d like it to be removed, and we will happily do so.
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Antipasti Pasta Beverages
Antipasti Buttermilk piadina, smoked prosciutto, ricotta, honey, radicchio 15. Crispy brussels sprouts, hummus, meyer lemon, french curry 13. Gulf tuna crudo, tangerine, ginger, tiny coriander, puffed middlins 17. Vegetarian caesar, bambi romaine, roasted sunchokes, hakurei, crostini 14. Wild calamari in sicilian tomato brodetto with pine nuts and caperberries 14. Roman fried cauliflower, mint, capers, lemon 11. Pork belly bruschetta, chicken liver mousse, fall kimchi, palm sugar 13. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Southern fried chicken parm with creamy collards & fusilli 19. Crispy white lasagna slab, tennessee pecorino, “tricolore” sauce 17. FRESH Squash tortelloni, guanciale, kale, sage, apple marmellata 19. Wide pappardelle, bolognese gravy, american parm 18. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. EXTRUDED / HAND- MADE Blackened red fish, soft polenta, meyer lemon butter, rainbow chard 19. BoccaLupo ramen, collard/pork belly brodo, momofuku egg, boiled peanuts 19. Occhi di lupo, lamb sausage, broccoli, smoked tomato, covington feta 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with poached pear & gingersnap crumbs 8. Big Ry’s chocolate “éclair”, mousse, feuilletine, candied tree nuts 10. Caramel apple tart, brown butter gelato, pecan sandie, mascarpone 10. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness. .
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Pasta -12- Ravioli Polenta Al Forno -14- Pasta Fresca -15- Crostacei -16- Polli -15- Vitello -19- Carne & Pesce
PASTA -12- RAVIOLI (gluten free pasta available upon request, $4 extra) RAVIOLI ARAGOSTA– homemade lobster ravioli with pink vodka sauce -18- RAVIOLI DI ZUCCA– homemade butternut squash ravioli with PENNE ARRABBIATA–penne pasta with a spicy tomato basil sauce butter sage sauce -15- LASAGNA – homemade meat lasagna RAVIOLI SPINACI– homemade spinach ricotta ravioli with RIGATONI ALLA NORMA–tomato, eggplant, basil and ricotta cheese Bolognese meat sauce -15- SPAGHETTI CON POLPETTE–homemade meatballs in a classic tomato RAVILI PORTOBELLO–homemade Portobello mushroom ravioli, with a parmesan basil sauce cream sauce -14- RIGATONI AMATRICIANA– pancetta, onions and pecorino romano GLUTEN FREE CHEESE RAVIOLI (6 per order, choose any sauce) –18- cheese in a tomato basil sauce PENNE POLLO E BROCCOLI–penne pasta with chicken, broccoli, garlic cream sauce SPAGHETTI CARBONARA–pancetta, shallots, black pepper & egg yolk -14- with a touch of cream POLENTA AL FORNO LINGUINE PUTTANESCA- with capers, kalamata olives, garlic, tomato (Terracotta Baked Polenta) basil sauce GAMBERI– with shrimp in a Sambuca, bell pepper tomato sauce MELANZANE PARMIGIANA – organic eggplant topped with mozzarella in GORGONZOLA – with wild mushrooms and gorgonzola cheese a tomato basil sauce baked and served with penne alfredo in a rosemary cream sauce RIGATONI SALCICCIA- with sausage, bell peppers, garlic, tomato basil PUTTANESCA- olives, capers & garlic in a tomato basil sauce sauce CINGHIALE– with wild boar ragu` PENNE TRICOLORE- with bufala mozzarella, mushrooms, basil in a
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Creative Sushi Rolls Sushi (2Pc) / Sashimi (3Pc)
view drink menus beer right from your wine phone or visit tnmenu.com cocktails DINNER APPETIZERS & SHARING PLATES LOBSTER BISQUE 5.5|8 CREAMY MAC & CHEESE 14 lobster, heavy cream, sherry three cheese blend, parmesan crust | + short rib 2.5 | + lobster 4.5 ONION SOUP 7 MARKET PLATTER 19 roasted garlic, gruyere prosciutto di parma, sopressata, chorizo, chef’s cheese assortment, mixed olives, roasted peppers & artichokes SEASONAL BUTTERNUT SQUASH 5.5|7.5 cinnamon dusting MEDITERRANEAN PLATE 16.5 chick pea hummus, roasted peppers, fennel salad, vegetables, assorted olives, warm pita BLISTERED SHISHITO PEPPERS 12.5 SHORT RIB CHEESE FRIES 13.5 soy & lime glazed, dried seaweed fried potato wheels, cheddar, thin cut short rib flakes, sesame seeds MEATBALLS & WHIPPED RICOTTA 15 FRESH BUFFALO MOZZARELLA 14.5 house blend of beef, veal & pork, sweet marinara sauce, toasted roma tomato, basil, balsamic drizzle sourdough bread add prosciutto di parma | 5.5 PROSCIUTTO WRAPPED SCALLOPS 18 BANG-BANG TEMPURA SHRIMP 15.5 pan seared diver scallops, cherry tomato & asparagus cous cous lightly battered, sweet-chili dipping sauce SPAGHETTI CACIO E PEPE 14 PAN-ROASTED classic peppercorn butter broth, crispy kale, pan roasted prosciutto BOURBON MUSSELS 16 PEI mussels, bourbon infused spicy creamy bacon broth STEAMED EDAMAME 10 sea salt, tajin chili lime seasoning TOASTED SESAME BRUSSELS SPROUTS 12.5 flour dusted & fried, ginger soy garlic WASABI FILET 20 glazed, toasted sesame garnish porcini-herb crusted filet mignon, served medium rare, grilled asparagus spears,
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EDITION the Fresh Pasta CATALOGUE
22nd EDITION the fresh pasta CATALOGUE 22nd EDITION Deep-frozen product (refrigerate at -18°C) The images are only intended to show the product. For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical datasheets. A LEGACY OF TRADITION a tiny artisan workshop, we were first inspired In with the courage to believe in our passion: a deep affection and love for the traditions of our native Romagna. Just an old family recipe to start with. Then the experience of four generations of pasta makers. Plus a passion for getting things just right. quality tradition deep-freezing And finally our dream: to bring traditional fresh Italian pasta to the dining tables of the whole world. To do this we have studied every Over the past 40 years, Our only friend - the freezing ® last detail: from the quality of our intensive research and cold. Laboratorio Tortellini 's the ingredients to the ability of analysis has enabled us to build expertly deep-frozen pasta Cappelletti Romagnoli, Tortellini Bolognesi, Tagliatelle, advanced machines capable up a catalogue of over 100 products - increasingly the Garganelli, Strozzapreti, Gnocchetti... As you browse of repeating the gestures of products: the heritage of the preferred choice of quality through this catalogue, you will discover that the human hands and offering you entire Italian peninsula. restaurants and now coming shape of each and every pasta in your most exquisite a pasta that retains every single to kitchens all over the world. characteristic of fresh artisanal recipes has a unique story to tell of its origin, history pasta.
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EXCLUSIVE 2019 International Pizza Expo BUYERS LIST
EXCLUSIVE 2019 International Pizza Expo BUYERS LIST 1 COMPANY BUSINESS UNITS $1 SLICE NY PIZZA LAS VEGAS NV Independent (Less than 9 locations) 2-5 $5 PIZZA ANDOVER MN Not Yet in Business 6-9 $5 PIZZA MINNEAPOLIS MN Not Yet in Business 6-9 $5 PIZZA BLAINE MN Not Yet in Business 6-9 1000 Degrees Pizza MIDVALE UT Franchise 1 137 VENTURES SAN FRANCISCO CA OTHER 137 VENTURES SAN FRANCISCO, CA CA OTHER 161 STREET PIZZERIA LOS ANGELES CA Independent (Less than 9 locations) 1 2 BROS. PIZZA EASLEY SC Independent (Less than 9 locations) 1 2 Guys Pies YUCCA VALLEY CA Independent (Less than 9 locations) 1 203LOCAL FAIRFIELD CT Independent (Less than 9 locations) No response 247 MOBILE KITCHENS INC VISALIA CA Independent (Less than 9 locations) 1 25 DEGREES HB HUNTINGTON BEACH CA Independent (Less than 9 locations) 1 26TH STREET PIZZA AND MORE ERIE PA Independent (Less than 9 locations) 1 290 WINE CASTLE JOHNSON CITY TX Independent (Less than 9 locations) 1 3 BROTHERS PIZZA LOWELL MI Independent (Less than 9 locations) 2-5 3.99 Pizza Co 3 Inc. COVINA CA Independent (Less than 9 locations) 2-5 3010 HOSPITALITY SAN DIEGO CA Independent (Less than 9 locations) 2-5 307Pizza CODY WY Independent (Less than 9 locations) 1 32KJ6VGH MADISON HEIGHTS MI Franchise 2-5 360 PAYMENTS CAMPBELL CA OTHER 399 Pizza Co WEST COVINA CA Independent (Less than 9 locations) 2-5 399 Pizza Co MONTCLAIR CA Independent (Less than 9 locations) 2-5 3G CAPITAL INVESTMENTS, LLC. ENGLEWOOD NJ Not Yet in Business 3L LLC MORGANTOWN WV Independent (Less than 9 locations) 6-9 414 Pub
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Antipasti Pasta Carni Pesci Pizza Al Forno
lunch antipasti ARTICHOKE TRAPANI Marinated Long-Stemmed Hearts, Crab & Shrimp, Garlic and Capers 12 SHRIMP AGLIO E OLIO Toasted Garlic, Olive Oil, Fresh Parsley and Grated Parmigiano 9 ROASTED TOMATO BRUSCHETTA Herbed Crostini, Strawberry Balsamic and Sweet Basil 11 ITALIAN SAUSAGE NAPOLEAN Fried Eggplant Medallion, Palermo Sauce and Italian Sausage 10 insalata HOUSE DRESSINGS: Old Venice Dressing, Blood Orange Vinaigrette, Strawberry/Balsamic Vinaigrette CAPRESE Vine Ripened Tomatoes, Buffalo Mozzarella, Virgin Olive Oil and Aged Balsamic 12 CAESAR Romaine, Shaved Reggiano and Focaccia Croutons 8 PALERMO Mixed Field Greens, Shaved Red Onions, Olives, Artichokes, with choice of House Dressing 10 panini FRESH PRESSED CIABATTA WITH ANTIPASTO PASTA SALAD MEDITERRANEAN CHICKEN Seared Chicken Breast, Roasted Tomatoes, Feta, Baby Arugula, Pesto 12 ITALIAN MEATS Shaved Italian Meats, Three Cheese Blend, Sweet Red Onions, Tapenade 12 pasta HOMEMADE STUFFED SHELLS Trio of Beef & Pork, Five Cheeses and Seafood Stuffing 19 RIGATONI BOLOGNESE Veal, Pork, Beef, and Roasted Tomato Sauce 20 SPAGHETTI CARBONARA Pancetta, Smoked Ham and Fresh Peas 20 BUCATINI POMODORO Heirloom Tomatoes, Fresh Mozzarella, Basil and Roasted Garlic 18 FETTUCCINI ALFREDO Parmesan Cheese, Italian Sausage and Sweet Basil 19 carni VEAL MARSALA Sautéed Mushrooms, Sweet Marsala, Veal Demi-Glace and Angel Hair 22 VEAL MILANESE Aged Reggiano, Chardonnay Reduction and Aglio E Olio Pasta 22 CHICKEN PICATTA Capers, Myer Lemon and Angel Hair 18 CHICKEN NUDO Fresh Herbs, Chardonnay Reduction
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Antipasti Pasta Insalate
QUALITY. PASSION. ROOTS. ANTIPASTI COZZE AL POMODORO ANTIPASTO BOARD CALAMARI Fresh mussels cooked in a heavenly Seasonal imported meats and cheeses, Ours is unlike any other. Fresh, never frozen and white wine, tomato and herb bath. - 12 eggplant caponata, Sicilian olives, hand breaded in our secret family recipe. - 13 Add garlic bread to soak up all that sauce - 3 sweet fig jam & crostini. - 15 POLPETTI AL FORNO ARANCINI ROTOLI Five of our house made meatballs baked Crispy rice balls filled with meat sauce, peas, Tender eggplant rolls filled with in our tomato sauce, topped with carrots and mozzarella. Our family recipe is Prosciutto di Parma, house made mozzarella cheese & fresh basil. - 9 tried & true, the authentic Sicilian way. - 10 tomato sauce and provolone cheese, topped with basil and baked in the oven. - 9 POLPO BASKET OF LICARI’S CHIPS Sous vide octopus served over a House made, seasoned with grated BRUSCHETTA warm spinach salad. - 13 parmesan & our own spice blend. - 5 Toasted crostini, vine ripe tomatoes, Roasted red pepper dip fresh basil, goat cheese crumbles and CAPONATA (contains bacon) - add 1 sweet balsamic reduction. – 10 Vibrant, sweet mixture of eggplant & other vegetables served with crostini. - 8 INSALATE Panelle Cake - 4 | All Natural Chicken Breast - 6 | Fresh Atlantic Salmon -8 | Beef Tenderloin - 8 BRUSCHETTA SPINACI CASA FRESCA CUNEO Spinach, goat cheese, pine nuts, bruschetta, Romaine lettuce, tomato, cucumber, kalamata Romaine wedge with crispy bacon crumbles & basil vinaigrette & shaved parmigiano reggiano. olives, red onion and our house vinaigrette. fresh tomato, topped with shaved parmigiano Small - 7 | Entrée - 13 Small - 6 | Entrée - 11 reggiano, pickled velvet vinaigrette & balsamic reduction.
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Menu Is Subject to Changes Without Prior Advice
Entrees / Salad • Caprese salad ◼ - (Lunch | Dinner with limited availability) - Fresh tomato / Fresh Mozzarella / Extra Virgin Olive Oil / Fresh Basil / Basil / Oregano / Salt / Pepper / Balsamic Vinegar Glaze Pasta • Penne “in bianco” with Butter or Extravirgin Olive Oil o Change Penne with Spaghetti or Tagliatelle o Topped with Parmesan • Penne with Tomato Sauce ◼ o Change Penne with Spaghetti o Topped with fresh mozzarella and basil leaf • Caserecce with Basil Pesto ◼ o Change Caserecce with Spaghetti, Rotini or Bowtie o Topped with parmesan and cherry tomatoes • Penne with 4 Cheese sauce ◼ o Change Penne with Maccheroni o Ask for Plain or topped with walnuts and/or green onion • Spaghetti Aglio & Olio (Extra virgin Olive Oil, Garlic and Red Spicy Flakes) ◼ o Change Spaghetti with Penne o Ask for Extra Spicy on side • Tagliatelle with House Meat Sauce ◼ o Change Tagliatelle with Spaghetti or Rotini • Maccheroni with Creamy Sausage and Mushrooms ◼ o Change Maccheroni with Caserecce or Penne • Tagliatelle with Creamy Ham & Sweet Green Peas ◼ • Penne Truffle & Mushrooms ◼ o Change Penne with Maccheroni • Spaghetti with Cacio & Pepe ◼ • Tagliatelle with Creamy Mushrooms ◼ o Change Tagliatelle with Penne or Maccheroni • Spaghetti with Tomato and Sausages ◼ o Change Spaghetti with Rotini or Penne • Caserecce with Broccoli & Sausage ◼ o Change Caserecce with Rotini • Tagliatelle with Parmesan Cream ◼ o Change Tagliatelle with Penne • Spaghetti with Lemon Cream ◼ o > Limited availability < o Change Spaghetti with Tagliatelle 08 o Ask for
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DINNER Setteopening Menu
crudi RAW YELLOWTAIL 13 SALMON 10 olio di zenzero & pickled red onion trapanese pesto, sundried tomatoes, almonds TUNA ‘SUSCI’ 13 SEA BASS 12 marinated vegetables & preserved truffle taggiasca olives, tomatoes, spring onions antipasti verdure CREAMY POLENTA 10 BEET SALAD 11 fricassée of truffled mushrooms castelmagno, pistachio, beet vinaigrette 9 BRAISED SHORT RIBS OF BEEF 13 CAULIFLOWER ROMANESCO vegetable & farro risotto roasted, salmoriglio, herb bread crumbs BRAISED OCTOPUS 14 CHARRED ASPARAGUS 12 artichokes, marble potato, celery, guazzetto asparagus purée, basil oil, ciabatta charred spring onion vinaigrette MARKET SALAD 9 11 farmer’s market spring vegetables, BURRATA figs, peaches, radicchio, balsamic truffle pecorino, sherry vinaigrette 12.5% Discretionary Service Charge will be added to your bill. consuming raw or under cooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. SPAGHETTI 16 tomato & basil DUCK & FOIE GRAS RAVIOLI 19 marsala reduction paste SHORT RIB & BONE MARROW AGNOLOTTI 18 garlic chips & horseradish TAGLIATELLE 22 devon crab meat, spring peas, pancetta, preserved lemons BLACK TAGLIOLINI 26 lobster, tomatoes, spiced basil bread crumbs CAVATELLI 19 braised capretto, goat cheese, broad beans, mint all pastas are handmade in house BLACK COD 27 caramelized fennel & concentrated tomato HALIBUT 31 white asparagus purée, charred asparagus, baby leeks, almond vinaigrette pesce KING DIVER SCALLOPS 29 pea purée, purple potatoes, chanterelle mushrooms JOHN DORY 27 mantecato, cherry tomatoes, mushrooms, olives ROASTED CHICKEN 21 herb spätzle, zucchini, peas, rosemary jus VEAL TENDERLOIN 30 gnocchi alla romana, root vegetables & glazed sweetbreads carne SCOTTISH GRASS FED ANGUS BEEF 31 spring vegetable fricassée, parmesan, pickled red onions WELSH LAMB FILET 30 crispy lamb neck, easter radish, artichokes, fava, mint.
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Pasta Packaging
ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them.
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