Paste in Apulia

Paste in Apulia

Inopulia extended the boundless wheat fields in Apulia. It is the wheat of solid varieties that is the most important component of the Italian paste of sex (Pasta SecCA). But this is a natural wealth growing between the spur and the heel of the “Italian boot”, allows not only to make paste in the region, but also to supply with flour of its manufacturers throughout the country.

Although industry supplies high-quality paste, the inhabitants of Apulia are still lovers of domestic. Each region certainly has its own paste of fresco (Pasta Fresca): Bari came up with small Chianciarell (Chianciarell) and Pakiocke, fairly thick pasta, known throughout the world called the counterschers (oorecchiette) – “ears”; In the province of Foja, Toccoli is prepared, which are slightly reminiscent of the Abrutz pasta of Kitarra (MacCheroni Alla Chitarra). Brindizi is famous for its lasanya called Staggogiotta, and Turcinelli appeared in Lechch. A huge number of sauces and stews that are prepared from vegetables, pork or lamb, adding red pepper, allow you to diversify the menu. In 1647. In Bari, a riot even occurred due to pasta. Residents of this city were unhappy that the Spanish monarchs established a new flour tax, and also instructed tax inspectors to check in the houses the consumption of this main ingredient for the preparation of pasta. The anger of the inhabitants of Bari, incredibly proud of their paste and bread, led to the fact that a week later the Spaniards surrendered and abolished the new submit.

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