Dishing Up Pasta History

While every culture has their own variations of certain dishes, have you ever stopped and thought about how classic dishes made their way to your table?

At Vera, pasta is always on our minds. I mean, it is probably on a lot of people’s minds, because who doesn’t loveeee pasta?

If someone were to ask you to name an Italian meal, what would you say? 

Many people would say pasta, or more specifically, spaghetti and meatballs. If you were to ask an Italian native the same question, that would NEVER be their answer. Italians eat spaghetti. They also eat meatballs. But never together with tomato sauce and cheese.

Traditional Italian meatballs are called polpettes. These golf ball sized meatballs are served by themselves and are not covered in sauce. Each region has their own recipe, but they typically consist of equal parts ground meat (or sometimes seafood) and soaked bread.

When millions of Italians immigrated to America in the late 1800s – early 1900s, they brought their recipes for polpettes with them. Because ground beef was more affordable in America at that time, they increased the size of the meatballs and later added spaghetti and a can of crushed tomatoes to make a more substantial dish, while living within their financial means.

So, while we can accredit Italians for the concept of this Italian-American staple, you definitely will not find it on any menu in Italy.

Another seemingly quintessential Italian dish that is not commonly eaten in Italy is Fettuccine Alfredo.

Alfredo DiLeilo, a chef in Rome, first whipped up this quick pasta dish in 1908 for wife Ines, to help her increase her appetite after giving birth. He used egg fettuccine, butter and Parmesan. Approval from Ines led him to adding this simplistic yet tasty dish to his restaurant’s menu. On their honeymoon in Rome, actors Mary Pickford and Douglas Fairbanks dined at Alfredo’s restaurant and fawned over the dish. This brought notoriety to Alfredo’s restaurant, bringing in travelers from all over the world just to try his signature creation.

So, if fettuccine alfredo was created and popularized in Italy, why is it practically non-existent there, yet it is seen on almost every Italian restaurant’s menu in America?

Here’s the kicker…the addition of cream. Cream based sauces are unheard of in Italy. Sauces are typically thickened with starchy pasta water or good quality cheese

With that being said, let’s talk about pasta dishes that are still commonly eaten and loved by both Italian and American natives.

Cacio e pepe translates to “cheese and pepper,” and the dish consists of just that. Pecorino romano cheese and freshly cracked black pepper are combined with starchy pasta water to create a luscious, cheesy, delicious sauce.

When shepherds would move around with their migrating livestock, they needed to pack ingredients that were long lasting…those ingredients were dried spaghetti, cheese and peppercorns, hence the birth of this widely loved dish.

A lighter, fresher and equally tasty classic that is enjoyed in Italy and America is pesto. Pesto, a Genovese word meaning “to pound” or “to crush,” refers to the use of a mortar and pestle to crush fresh basil, garlic, pine nuts, parmesan cheese and olive oil to create the beautiful deep green, aromatic sauce. The creation of this sauce dates back to the 16th century in Genoa, which is why it is typically referred to as “Pasta alla Genovese ” in Italy. But nevertheless, pasta with pesto is still loved by its origin country and America today.

The last dish, which I had to include since it is my absolute favorite and a staple in my home, is spaghetti alle vongole, or “with clams.” Originating in Naples, which is located on the coast, it was easy to obtain fresh seafood. Ippolito Cavalcanti published his cookbook, Cucina Teorico-Pratica in 1839 with his recipe using fresh clams, olive oil, parsley and garlic. Since then, it has been a staple for clam lovers like me! Over time, white wine and red pepper flakes have become key ingredients to creating the perfect light sauce to highlight the briney clams.

Here at Vera, we enjoy any pasta dish, regardless of its origins! If you are feeling inspired and need some help getting dinner ready tonight, we have you covered!

The kids want spaghetti and meatballs? We have spaghetti, marinara sauce and fully cooked meatballs!

Feeling fettuccine alfredo? We offer fresh tagliatelle, fettuccine’s cousin. 

For cacio e pepe, I would recommend bucatini (we have fresh and dried). The tube running through the center of the long noodle will help you enjoy every single drop of the cheesy, peppery sauce. 

I love pesto with radiatori (we offer dried). The maze of ridges and holes in this smaller pasta shape aids in holding the textured sauce.

Pasta with clams originated with spaghetti but has evolved to also be commonly served with linguine. Whatever your preference is, we offer both shapes, fresh or dried!

You don’t have to fly overseas to Italy or drive to your favorite local restaurant to enjoy these dishes. Look no further than Vera Pasta Co. to help you gather your ingredients to make them in your own home!