How did italian pasta come into exsistence?
In the 1st century BC writings of Horace, lagana were fine sheets of dough which were fried and were an everyday food. Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavored with spices and deep-fried in oil. An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day Lasagna. But the method of cooking these sheets of dough do not correspond to our modern definition of either a fresh or dry pasta product. The first concrete information concerning pasta products in Italy dates from the thirteenth or fourteenth century. The question of Pasta’s origin continues to evoke speculation. The name survives in modern-day Greece to denote an unleavened, flat bread eaten during the Great Lent. The term “lagana” is also used in the Southern regio
