Gift baskets and tasting

Penne are one of the few pasta shapes whose date and place of birth is known for certain: in 1865, in fact, a pasta producer from San Martino d'Albaro (now a district of Genoa), Giovanni Battista Capurro, patented a diagonal cutting machine of his own invention. This was an important invention as it allowed fresh pasta to be cut into this shape without crushing it, producing pasta in a size ranging from 3 cm half-pens to 5 cm pens.

Penne are a pasta format that owe their name to the shape that seems to imitate the nibs of fountain pens.

Boiling the taralli serves several purposes. Firstly, boiling helps to seal the surface of the taralli, making them firmer and crispier once baked. Secondly, boiling helps to remove any excess fat from the surface of the taralli, which could otherwise interfere with subsequent baking. Finally, boiling the taralli can also help them keep longer by preventing the growth of bacteria and mould on the surface.

Taralli are a popular foodstuff for their crunchy flavour and culinary versatility. In addition, taralli can provide some health benefits when consumed in moderation as part of a balanced diet. For instance, taralli can be a source of complex carbohydrates, which provide long-lasting energy and help keep blood sugar levels stable. In addition, taralli may contain a small amount of protein and fibre, which are important for muscle and digestive health. However, taralli are also high in calories and sodium, so it is important to consume them in moderation and pay attention to portion sizes. Overall, taralli can be a tasty and satisfying addition to a balanced diet, but they should be consumed in moderation as part of a healthy lifestyle.

In terms of etymological origin, the word 'biscuit' comes from the Latin 'bis coctus', meaning 'twice baked'. This is because biscuits are traditionally baked twice to make them crispy and durable. The practice of baking cakes twice dates back to ancient Rome, when bakers baked hard bread for long shipments. Over time, the practice was extended to cakes, giving rise to biscuits as we know them today.

Cantucci are a typical Italian dessert from Tuscany, usually served as an accompaniment to Vin Santo, a liqueur wine produced in the same region. Vin Santo is an amber-coloured wine with a sweet and aromatic flavour, which goes perfectly with the crunchy texture of cantucci. However, if Vin Santo is not available, the cantucci can be paired with other sweet wines, such as Passito di Pantelleria, Moscato d'Asti or Recioto della Valpolicella.

The term 'taralli' comes from the ancient Greek 'daratos', meaning 'bread'. Taralli are a typical product of Italian cuisine, particularly in the region of Apulia, but are also widespread in other parts of Southern Italy. It is a salty, doughnut-shaped biscuit, usually prepared with flour, olive oil, white wine and salt. There are several regional variations of taralli, with the addition of other ingredients such as chilli pepper, fennel seeds or sunflower oil. The exact origin of the name 'taralli' is not known for sure, but it is thought to be linked to the shape of the biscuit, which resembles a doughnut or a ring, or to the fact that taralli were originally hard, dry, biscuit-like breads used as food rations for soldiers in war.

There is no specific figure who invented taralli, but this product of Italian cuisine has ancient origins and its earliest traces date back to the period of Magna Graecia. In particular, taralli were used as food by the Italic peoples and later by the Romans. Over the centuries, the recipe for taralli has evolved and been enriched with new ingredients and regional variations. In the Apulia region, taralli have become a typical and much appreciated product, thanks to the quality of the local ingredients and the skill of the artisan producers who still make them today following traditional recipes handed down from generation to generation.

In terms of pasta, the main difference between trofie and strozzapreti lies in their shape and consistency. Trofie is a short pasta, typical of the Liguria region, with an elongated and curved shape, sometimes resembling a small snail shell, while strozzapreti is a long, cylindrical pasta, reminiscent of a kind of spaghetti that is thicker and rougher to the touch. Moreover, strozzapreti are often slightly thicker than spaghetti and may be slightly curved or 'choked' at regular intervals. Depending on the recipe and cooking method, both pastas can be used in similar pasta dishes, but their physical characteristics make them suitable for different culinary uses.

There are many types of taralli that vary depending on the region of production, the recipe used and the ingredients used. For example, there are sweet and savoury taralli, taralli with fennel seeds, chilli peppers or olives, taralli made with durum wheat flour or wheat flour, to name but a few examples. Ultimately, the number of types of taralli can be very large and depends on local culinary traditions.

Paccheri owe their name to the Neapolitan word 'pacchero' meaning 'slap' or 'slap'. The shape of paccheri is in fact rather large and flat, and resembles that of a large slap.

Bronze-drawn pasta is considered better because it offers a porous surface for optimal sauce adhesion, an 'al dente' texture and an authentic taste, thanks to its artisanal production and the use of quality ingredients. This same porosity also helps bronze-drawn pasta to be more easily digested, as it breaks down quickly in the stomach.

'Finire a tarallucci e vino' is an Italian expression indicating the resolution of a situation in a harmonious and amicable manner, despite any previous disagreements or problems. The expression derives from the custom of ending an argument or dispute by offering tarallucci and wine, symbolising reconciliation and conviviality. Thus, figuratively, 'ending in tarallucci e vino' means reaching an agreement or a peaceful conclusion, without rancour or tension.