With its food roots steeped in so much history, every element of an Italian meal holds a story. Pasta is an Italian icon, but did you know that different types of pasta hold unique stories of origin?
Each of our pasta dishes spins a tale – from the roots of its name to its modern ingredients.
Several legends surround strozzapreti’s peculiar name – more or less translated to ‘choking priest’. It’s said that in early Italy, the pasta was served to priests who would eat the dish with so much enthusiasm that they would choke. The tube-shaped pasta is cut with strips to form a unique design first seen in the Romagna region.
Wider than fettuccine, this flat pasta originates from Tuscany – perfect for rich, red Tuscan sauces. The name pappardelle comes from the verb ‘pappare,’ or ‘to gobble up’.
The exact origin of gnocchi is unknown, and its recipe has changed wildly over the past thousand years (in fact, it still varies from country to country). The pasta-like dumplings have been popular in Italy since Roman times, and is now popularly made with mashed potato. The name is believed to come from the word ‘nocca,’ meaning knuckles, which alludes to its shape.
Coming from the Florentine countryside, crespelle is a simple but versatile dish. Designed like pasta but made with ingredients similar to crepe, this thin pastry can be used for sweet or savoury dishes. The name means ‘crinkly’ or ‘pleated’.
Italian chefs across the world pride themselves on their pasta-making skills. Each pasta has its proper dish – something that we know well at Bar Alto. Call (07) 3358 1063 to book a taste test.