The following article was written by The Local.
Why do Italians love pasta? There are too many reasons to count.
So instead, we’ll share with you a few things you might not know about Italy’s best-loved export.
Italians used to eat pasta with a spike
Forget the fork and spoon debate: in the Middle Ages, Italians would have been shocked to see diners using anything except a wooden spike to twirl up their noodles.
The instrument was known as a punteruolo and was gradually replaced by the fork as Italians realised that three spikes were better than one.
The fork’s practicality for eating pasta is believed to be a factor in why Italy adopted the cutlery earlier and more enthusiastically than most other countries in Europe.
Naples is the perfect place to make pasta
Campania, the region of southern Italy around Naples, has arguably the world’s best climate for making pasta.
Its rich soil and warm weather helps durum wheat to grow year round, while the combination of cool, dry breezes from the sea and hot, wet winds from Mount Vesuvius provide the perfect conditions to dry pasta slowly – but not too slowly – in the open air.
Today the region produces Italy’s first protected pasta: pasta di Gragnano, made from local wheat and soft spring water from Mount Lattari using traditional techniques. The pasta is considered so unique that the European Union granted it “protected geographical indication” status in 2013. Continue reading at The Local.