April 6 is the day when the whole world celebrates the Italian carbonara, or more commonly known as Carbonara day.
Everything has been said and done about carbonara, so why not go looking for the origin of the dish? We now take for granted that the carbonara belongs to a certain area, requires the ingredients mentioned above but what if the story that we know is not true? What if the original recipe included some other ingredient? And above all, who called this dish "carbonara"? Why did he/she do it? and especially where and when did he/she do it?
With the term Norcineria, in fact, we mean both the art of processing and slaughtering pork by the Norcino, a real professional hired by the families who raised these animals, and the shop where he prepared and sold all products derived from processing.
Let's discover together the history, the development, and the products of this fantastic Italian rural tradition.
It's easy to say tonight we are eating pasta? But in Italy we know that this question leads to a series of doubts, and above all it leads us to a new question:
What kind of pasta, which shape?
Yes, the main Italian problem is that each pasta dish has a shape of pasta to match with it. We know that there are many pasta shapes and that each one of them should and must be used for a specific sauce.
But which are the current shapes available? Let's discover together all shapes available.