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The reference is to P. Mingazzini, “Gli antichi conoscevano i maccheroni? ” in Archeologia classica 6 (1954), 292 ff. Satires 1. 6. one hundred fifteen. The láganon, whence the Latin lagánum, is already current firstly of the ﬁfth century b. c. , in Aristophanes’ comedy Lysistrata. in line with Athenaeus, writing, in spite of the fact that, within the moment century a. d. , 600 years later, it's a gentle and never very nutritious bread (III, a hundred and ten a). a section additional on (III, one hundred ten b), Athenaeus mentions one other bread cooked over coals yet softer: an indication that the lightness attributed to the láganon didn't maintain it from being crisp. nonetheless extra on (XIV, 647 e), he describes a Roman dish, the catillus ornatus, which the priceless commentator on Athenaeus Leo Citelli deﬁnes as a pasticcio di lasagne verdi, even if the note láganon doesn't seem. What looks particularly is trákta, extra just like the Italian sfoglia. And it really is trákta that's soaked within the sauce of greens (lasagne verdi), in preference to what occurred in Horace’s bowl, which was once only a juxtaposition of lagani and greens. additionally, on the finish of the e-book we will be able to glimpse an idea of pasta: “take the lagane and positioned them in a bowl, placed items of poultry on most sensible and serve” (XIV, 663 e). B. Laurioux, Des lasagnes romaines aux vermicelles arabes (Paris, 1995), 195–215. Laurioux, Des lasagnes romaines, 204. S. Serventi and F. Sabban, l. a. pasta (Bari: Laterza, 2000), 23. See R. Fusco, Pagine di storia viste dalla parte degli sconﬁtti ovvero l. a. pasta, evoluzione di una lotta (Massa Lubrense: Edizioni Lubrensi, 1989), 38. in fact, one of the different types of pasta within the Roman interval could be pointed out additionally the lixulae, which Varro talks approximately in e-book five of De lingua latina. those, in line with Calepino, will be “disks made with ﬂour, cheese, and water, which was thought of one of the most cost-effective meals. ” in response to Fusco (p. 44), although, “the loss of an actual attestation concerning the cooking of lixulae . . . makes it most unlikely to assign them with walk in the park to the class of pasta. ” Quoted in M. Amari and C. Schiapparelli, eds. , L’Italia descritta nel “libro di re Ruggero” compilato da Edrisi (Roma: Salvucci, 1883). E. Sereni, “I napoletani da mangiafoglia a mangiamaccheroni,” in Terra nuova e buoi rossi (Torino: Einaudi, 1981), 329. Serventi and Sabban, l. a. pasta, 23, forty-one, forty two. Sereni, “I napoletani,” 321. Fusco, Pagine di storia, 111. One tomolo used to be equivalent to fifty five. five liters (about fifty eight. 6 quarts). I. Montanelli, Storia d’Italia, vol. III (1600/1789), 811: “The prince of Ligne has left us a wonderful portrait of Casanova in this interval. The day didn't move through that the Venetian didn't whinge both concerning the espresso or the milk or the plate of maccheroni that he demanded at each meal. ” Fusco, Pagine di storia, 107. 24 creation to the f irst italian variation 25. Fusco, Pagine di storia, seventy six. 26. Assessorato alla Cultura e Beni culturali, Modena capitale dell’arte salumiera: gli statuti dei salcicciai e lardaroli (Modena, 1995), fifty three. 27. F. Lemene, Della discendenza e della nobiltà de’ maccheroni (Modena, 1654).
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