GASRTONOMY

"LA PASTA"

Pasta in the West may first have been worked to long, thin forms in Southern Italyaround the 12th century.The popularity of pasta spread to the whole of Italy after the establishment of pasta factories in the 19th century, enabling the mass production of pasta for the Italian market.

-SPAGHETTI:In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of noodles cooked past al dente, and a mild tomato sauce flavored with easily found spices and vegetables such as cloves,bay leaves, and garlic) and it wasn't until decades later that it came to be commonly prepared with oregano or basil.Canned spaghetti, kits for making spaghetti and spaghetti with meatballs became popular, and the dish has become a staple in the U.S.

-MACARONI: is a variety of dry pasta made with durum wheat. Macaroni noodles normally do not contain eggs, (although they may be an optional ingredient) and are normally cut in short, hollow shapes; however, the term refers not to the shape of the pasta, but to the kind of dough from which the noodle is made. Although home machines exist that can make macaroni shapes, macaroni is usually made commercially by large-scale extrusion. The curved shape is caused by the different speeds on either side of the pasta tube as it comes out of the machine. The name derives from Italian "maccheroni", however Italians use "maccheroni" to refer to a straight, tubular, two-inch or longer pasta, and a different name, "chifferi" is used to refer to the pasta shape of this article.

-RABIOLLI: is a type of Italian pasta dish. It is usually two layers of pasta dough with a filling between the two layers. There are many different recipes, with different kinds of fillings. The most common fillings are meat, vegetables or ricotta cheese. People eat this kind of food with a sauce or meltedbutter.                                    

-TAGLIATELLI: is a traditional type of pasta from Emilia-Romagna Marches, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and 

are typically about 0.65 cm to 1 cm  wide.Tagliatelle can be served with a 

variety of sauces, though the classic is a meat sauce orBolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat.

-TORTELLINI : are ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button" (umbellico).They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, either of beef, chicken, or both.Tortellini are now commonly found all around the world.

PIZZA: is an oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings. Pizza was originally invented inNaples, Italy, and the dish has since become popular in many parts of the world.An establishment that makes and sells pizzas is called a "pizzeria". Many varieties of pizza exist worldwide, along with several dish variants based upon pizza. In 2009, upon Italy's request, Neapolitan pizza was safeguarded in the European Union as a Traditional Specialty Guaranteed dish. Some mass produced pizzas by food chains have been criticized as having an unhealthy balance of ingredients. Some studies have linked consumption of the antioxidant lycopene, which exists in tomato products that are often used on pizza, as having a beneficial health effect.

"DRINKS"

-CAPUCCINO:is an Italian coffee drink traditionally prepared with espresso, hot milk, and steamed-milk foam. The name comes from the Capuchin friars, referring to the colour of theirhabits.

-GRAPPA: is an alcoholic beverage, a fragrant, grape-based pomace brandy of Italian origin that contains 35%–60% alcohol by volume .