These are just some of the Italian bar essentials I picked up on my trip to Liguria in Italy. Amaro Camatti from Genova, Carpano Classico, Cynar (famously made with artichoke), Amaro Ramazzotti from Milano, Rosso Antico, the perfect premade Campari Soda bottles (designed by Fortunato Depero in 1932), Campari, Amaro di Santa Maria al Monte from Liguria, Basanotto Liquore di Liguria (made with sage, basil and chinotto), Liquore di chinotto di Savoy, Fabbri Ciliegie al liquore and finally Aperitivo di gran lusso l’asinello (a Genoese Aperitivo that’s been around since 1886).
La Pasta Italiana: Farfalle
The history of the farfalle pasta, meaning butterflies in Italian, dates back to the 16th century in Northern Italy.
Originating in the regions of Lombardy and Emilia-Romagna, farfalle was traditionally made by hand in Italian homes. The pasta is shaped by pinching the center of a small rectangle of pasta dough, giving it its characteristic butterfly or bow-tie form.
Traditionally, farfalle was made using eggs and soft-wheat flour when prepared at home. However, when produced commercially in factories, it is typically made with durum wheat and either eggs or water. The choice of ingredients affects the pasta’s texture and taste, with homemade versions often being richer and more toothsome.
Farfalle comes in various sizes and can have slight variations in design depending on the region. Some versions may have flat edges all around instead of the iconic fluted sides. The versatility of farfalle has made it a popular pasta shape worldwide, suitable for both hot dishes with sauces and cold pasta salads.
The process of making farfalle by hand involves rolling out the pasta dough to a thin sheet, usually about 1mm thick. The dough is then cut into rectangles, and each piece is carefully shaped by hand. The center is gently pushed down to create a crease, while the long edges are pulled up slightly and then folded down and pressed to seal the dough together, forming the distinctive shape.
Over time, farfalle has become one of the most recognizable short-cut pasta shapes, loved for its playful appearance and ability to hold sauces well. Its popularity has led to widespread production, with both artisanal pasta makers and large-scale manufacturers offering this charming pasta shape to consumers around the world.
La Pasta Italiana: Rigatoni
The history of rigatoni pasta is a fascinating journey through Italian culinary traditions. Rigatoni, whose name comes from the Italian word ”rigato” meaning ”ridged” or ”lined,” is a tube-shaped pasta with ridges on the exterior.
Originating in central and southern Italy, particularly in Rome and Sicily, rigatoni has been a staple of Italian cuisine for centuries. While the exact date of its invention is unclear, it likely emerged during the late Middle Ages or early Renaissance period when pasta-making techniques were becoming more sophisticated.
The distinctive ridged texture of rigatoni serves a practical purpose. These ridges allow the pasta to hold onto sauces more effectively, enhancing the overall flavor of dishes. This design also makes rigatoni ideal for baked pasta dishes, as it can withstand longer cooking times without losing its shape.
Traditionally, rigatoni was made by hand, a labor-intensive process that required skill and patience. Pasta makers would wrap dough around thin rods to create the tubular shape, then carefully remove the pasta and let it dry. This method ensured that each piece of rigatoni had a consistent shape and texture.
As pasta production became industrialized in the 19th and 20th centuries, rigatoni became more widely available. The invention of pasta extruders allowed for mass production while maintaining the characteristic ridged exterior.
Rigatoni has played a significant role in many classic Italian dishes. In Rome, it’s often served with pajata, a sauce made from veal intestines. In Sicily, it’s commonly used in pasta al forno, a baked pasta dish. The versatility of rigatoni has also made it popular in modern fusion cuisines around the world.
Today, rigatoni continues to be a beloved pasta shape, available in various sizes and even gluten-free versions. Its enduring popularity is a testament to its versatility and the timeless appeal of Italian pasta traditions.
Home Made Pasta From Sicily
The Casarecce pasta originated in Sicilia and got its name from the Italian word “casareccio” meaning home made. The distinctive scroll like shape is obtained by rolling small rectangles of dough round a thin wooden stick or metal rod called a “ferro”. This process creates a pasta with the perfect amount of nooks and crannies to evenly distribute the pasta sauce to every forkful.
If the Casarecce isn’t home made the best commercially made pasta is produced with a bronze die, creating a rougher pasta surface that is even better at catching sauce than the home made version.
In Sicily, Casarecce is often served with traditional dishes from the region such as Sicilian pistachio pesto or seafood and fish like swordfish.