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China Wholesale Stainless Steel Automatic Industrial Macaroni Machine: The health of pasta has been a problem for most of its history. About 400 years ago Dr. Giovanni da Vigo Florentine described pasta as a health threat. Girolamo Savonarola, a monk, believed that consumption of pasta and other "luxury" foods could fall somewhere between the pure and the pure.
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Although I grew up in New York City with many italian-american friends and ate in Italy several times, it wasn't until I opened Julia Della Croce's book "Pasta Classica: the art of Italian cooking" that I realized how much I knew about its history. My knowledge is limited to knowing that different shapes of pasta should be paired with different sauces, and that Marco Polo brought pasta to Italy from his voyages to China - only two "facts" proved incorrect! I don't know how much I have to learn.
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I've listed some of the real facts I've found, and if you want to learn more, you can read Della Croce's history chapter excerpt, which contains much more than the detailed information listed here, as well as longer quotes that are taken.
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Long before Marco Polo was born, pasta was eaten all over the world. Polo visited China in 1269 and returned to Venice 24 years later. But spaghetti was eaten in Sicily in 1154, and the greeks had eaten some as early as A.D. 1. Throughout the Middle East (in Jerusalem's Talmud in A.D. 5), the Mediterranean and various parts of Asia, there are many (and sometimes conflicting) historical records that could have been eaten before the Polo trip and that date back hundreds or even thousands of years.
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The first pasta people eat may be lasagna. In a third-century cookbook by Marcus Apicius, a Roman aristocrat and renowned gourmanteur, he describes a dish made of layered laganon, a lasagna similar to what we think of today as lasagna -- laganon is used to fill and layered in the Apicus description. As Corby Kummer describes in an Atlantic article, he also delvesinto the history of pasta. "Marco Polo talked about lasagna, which means' noodle ', to describe what he saw, which means he was already familiar with food."
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Pasta made up of Pasta. Pasta made up of Pasta. Dry pasta is a good source of calories and nutrients that can be transported over long distances without spoiling, whether it's a long-distance wagon ride across desert terrain or a long boat ride. Pasta can be cooked with some kind of fat and salt, and any vegetable, meat or fish can be found to make a satisfying meal. Think you're going to get tired of spaghetti? It did a great job: I spent most of the night on a two-week camping trip in the Rocky Mountains (with dry cheese and ketchup) and I remember how delicious and satisfying it was after a long day of physical exertions.
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From his rostrum he shouted, "Fried pasta is not enough. No! You think you have to add garlic, when you eat wonton, it's not enough to cook in the pot, then eat it. Juice, you have to fry it in another pan and cover it with cheese! "I'm not sure about the doctor's outcome, but savonarola's burn at the stake was worthless.
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