The provisions of the culinary Apicjusza, a famous Roman epicure, you can read about Lasagni composed of thin layers of cake sandwiched with layers of meat or fish. About this wonderful giving Horace also wrote in his satyrach. In one of the stories "Dekameronu" Boccaccio describes pasta cooked in broth or resting on a pile of grated cheese. First the idea of drying pasta fell Arabs, who, during his wandering merchants were unable to przyżądzania fresh pasta every day. Hence, dried pasta arrived at the coastal cities. The first document containing a reference to maccheroni from 1279r. and was drawn up in Genoa. However, most of the pasta produced and consumed in Naples and Sicily. From the seventeenth century it was possible to buy pasta to the stalls.

There is not a day for the Italian, which runs out of the paste (pasta). Italians consume more than 300 different varieties of pasta, which is classified due to their composition and shape.The so-called wheat. soft grain (grano tenero) usually used for making egg pasta, while the durum wheat used to produce high quality dry pasta.

The shape of the pasta played a major role in the harmonious merging of different sauces. In the traditional classification of pasta is divided into long and short, and the smooth and ridged. Long pasta sauce is combined with liquid or półpłynnymi, with fresh tomatoes, fish or seafood. In contrast to the long pasta, short, well-connected to the sauce thick and zawiesistymi, which include meat or vegetables.

In addition to standard forms of the pasta family also includes:

• Lasagne - slices used for pasta casseroles.
• Canneloni - thick pasta tubes designed primarily for filling and baking.
• Tortellini - stuffed rings of pasta, commercially available in dry form.

The great variety of pastas, and ease of preparation makes it become popular not only in Italy, and the number of their supporters is growing from year to year.

Corn pasta
Ideal for a gluten-free diet.

We recommend the pasta, not only those who are forced to use gluten-free diet, but also those who wish to specifically take care of their psychological condition - physical every day. In this for the athletes and all the leading active lifestyles. In people with gluten intolerance, nutrient intake that causes damage to the lining of the small intestine and consequently reduced the absorption of nutrients. The human body can not function properly - lack of growth in children, abdominal pain, diarrhea, general weakness. Not always, however, there are clinical symptoms such as when diagnosing a disease is much more difficult. Gluten protein which causes disease (another name celiaika) is gliadyna (a component of gluten) contained in grains of wheat, rye, oats and barley. Patients must be off your diet with foods containing gluten, and replace them with corn, rice, soybeans, potatoes, lentils and buckwheat. To help consumers identify products gluten-free food manufacturers such place on their products the special symbol. It is crossed ear of wheat. In patients with celiac disease, gluten-free diet is the only solution, ensuring the proper functioning of the organism. Very often, doctors recommend this diet in the fight against fungal, for allergies, in the course of radiotherapy in cancer (followed by increased absorption of nutrients) and many other ailments. Research indicates that many people are unaware that their complaints on the ground may lie gluten intolerance (particularly in cases without clinical symptoms).

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