17 Jan 11
Originally posted by Shallow BlueIn Italy, where marinara was born, it was named thus because sailors invented the recipe, not because of shellfish. Cooks aboard Neapolitan ships invented marinara sauce in the mid-16th century after Spaniards introduced the tomato (a New World vegetable) to Europe. This meat-free sauce was easy to make and resisted spoiling due to the high acid content of tomatoes. This made it ideal for lengthy sea voyages hundreds of years before refrigeration methods were invented.
It does outside the USA.
Richard
Ketchup? For real? Are you the CEO of Papa John's Pizza and Dominoes?
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17 Jan 11
Originally posted by scacchipazzoThat's as may be, but I've never seen a source from Italy refer to plain tomato sauce as "marinara". "Salsa al pomodoro" exists, sure, but "marinara" is, IME, just part of the name of "spaghetti al marinara". And yes, that means "sailor's spaghetti", but the sailors in question would be local ones, sailing the Mediterranean, and using the fish and shellfish they caught there.
In Italy, where marinara was born, it was named thus because sailors invented the recipe, not because of shellfish. Cooks aboard Neapolitan ships invented marinara sauce in the mid-16th century after Spaniards introduced the tomato (a New World vegetable) to Europe. This meat-free sauce was easy to make and resisted spoiling due to the high acid content ...[text shortened]... e it ideal for lengthy sea voyages hundreds of years before refrigeration methods were invented.
The quotation you give seems to come straight from Pikiwedia. I suggest reading the two paragraphs above it, as well.
Ketchup? For real? Are you the CEO of Papa John's Pizza and Dominoes?
Well, I never said I approved... but yeah, I've seen people in the UK and the Netherlands use either ketchup or cheap tomato sauce, add a dollop of dry-fried mince, and call that "Bolognaise". Note French spelling. Usually, the spaghetti is soggy, as well. Did I mention that there are people who add Worcestershire sauce or chili powder? *Shudder*
Richard
17 Jan 11
Originally posted by Shallow BlueI quote "pikiwedia" because that is an accurate citation. The one above it is incorrect. Marinara indeed is hugely popular in USA, but was not invented here. The huge immigration of Italians to USA was from Naples (and greater Campania), Calabria, Taranto, Sicily and Apulia. Only later did the northerners emigrate as well. Spaghetti alla marinara is not the same as spaghetti with marinara.
That's as may be, but I've never seen a source from Italy refer to plain tomato sauce as "marinara". "Salsa al pomodoro" exists, sure, but "marinara" is, IME, just part of the name of "spaghetti al marinara". And yes, that means "sailor's spaghetti", but the sailors in question would be local ones, sailing the Mediterranean, and using the fish an ...[text shortened]... e are people who add Worcestershire sauce or chili powder? *Shudder*
Richard
I indeed shudder! Steak sauce on spaghetti sounds awful indeed! But if it floats one's boat, so be it! there are countless ways in which pasta is made in Italian-American restaurants which is fairly objectionable. For that matter, there's a little, horrible tourist trap in Rome, cafe Breck, corner of Corso Vittorio Emmanuele II and Lungo Sacro Argentino. Worst pasta ever! Their only saving grace is their house wine, cheap and drinkable.
18 Jan 11
1 edit
Originally posted by ChessPraxisThat's a great idea. , except that implies they would be long. Scacchietti might be more apt. What sauce would you use? Tomato based or cream? Ragu al minced meat? Would all the pieces be white? Squid ink to color some black? No black because d4 usually creams black?
Why not pasta shaped like chessmen? We can call it scacchini. 🙂
18 Jan 11
Originally posted by scacchipazzoYou're Italian is better than mine. 😀
That's a great idea. , except that implies they would be long. Scacchietti might be more apt. What sauce would you use? Tomato based or cream? Ragu al minced meat? Would all the pieces be white? Squid ink to color some black? No black because d4 usually creams black?
I think the white pieces should be regular, with spinach pasta for the black pieces.
I love Alfredo sauce with tons of black pepper. I know that might not be an Italian thing though.
18 Jan 11
Originally posted by ChessPraxisThat actually sounds pretty good indeed! Scacchietti alla Fiorentina quasi Alfredo al peppe! Should be served at all chess tourney dinners!
You're Italian is better than mine. 😀
I think the white pieces should be regular, with spinach pasta for the black pieces.
I love Alfredo sauce with tons of black pepper. I know that might not be an Italian thing though.