Italian
The misconception that the tomato has been central to Italian cuisine since its introduction from the Americas is often repeated. Though the tomato was introduced from the Spanish New World to European botanists in the 16th century, tomato sauce made a relatively late entry in Italian cuisine: in Antonio Latini's cookbook Lo scalco alla moderna (Naples, 1692). Latini, not unsurprisingly, was chef to the Spanish viceroy of Naples, and one of his tomato recipes is for sauce alla spagnuola, "in the Spanish style." The use of tomato sauce with pasta appears for the first time in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi, edited in 1790.
Italian varieties of tomato sauce range from the very simple pasta al pomodoro to the spicy puttanesca and arrabbiata sauces.
Read more about this topic: Tomato Sauce
Famous quotes containing the word italian:
“Master of Trinity: Is he an Italian?
Harold Abrahams: Of Italian extraction, yes.
Master of Trinity: I see.
Harold Abrahams: But not all Italian.
Master of Trinity: I’m relieved to hear it.
Harold Abrahams: He’s half-Arab.”
—Colin Welland (b. 1934)
“Their martyred blood and ashes sow
O’er all the Italian fields where still doth sway
The triple tyrant; that from these may grow
A hundredfold, who, having learnt thy way,
Early may fly the Babylonian woe.”
—John Milton (1608–1674)
“The French courage proceeds from vanity—the German from phlegm—the Turkish from fanaticism & opium—the Spanish from pride—the English from coolness—the Dutch from obstinacy—the Russian from insensibility—but the Italian from anger.”
—George Gordon Noel Byron (1788–1824)