History of pasta part - I
Italy, the country with many cities is also the country with many cuisines and recipes. Italy has a very rich culinary heritage. Italy was greatly influenced by the Romans during the middle ages. Italian cuisine was the first fully developed cuisine in Europe. Italian cuisine became a mother cuisine to France when, Caterina de’ Medici married king Henry II, and bought team of expert cooks to France. Exotic eating was a rule during imperial Roman times. Many authors like Petronius, Juvenal, Lucian and many more have mentioned in their writings about peacock, flamingos and herons been served, during the Roman rule in Italy. Other animals like puppies, wolves and hedgehogs were also eaten.
During the nineteenth century, Francesco Cirio had set up a factory for the preservation of most vegetables and pluses. He was first to export large quantities of agricultural produce from south to the north of Europe. A cookery book written by the anonymous author mentioned vegetables that were used in the thirteenth century. The latest date at which this book could have appeared is 1290, five years before Marco Polo returned from his historical journey across Asia to China-which should dispose of the fable that he bought back the art of making pasta from Cathay.