Culinary Historians of New York presents "Southern Italy and Genoa in the Early History of Pasta: Debunking the Myth of Arab Influence" with Dr. Anthony Buccini, Thursday, October 10th, 2013 at 6:30 pm Check-in and reception | 7:00 pm Lecture.

Historical pasta recipes will be served!

$25 CHNY Members | $22 CHNY Senior & Student Members | $40 Non-Members and Guests

Everyone nowadays loves pasta, but early evidence for its consumption is scant: many questions arise concerning where this food first became important in local diets and exactly by whom and how it was spread. The story that Marco Polo introduced noodles to Italy from China has been gleefully shattered by food scholars, only to be replaced by the current fashion of attributing some of the earliest attested forms of pastalasagna, fideos/fidei, maccherone-to Arab origins.

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Fonte: Magna Grece