Italian Combo Meal - Onion Olive Foccacia with Penne Pasta

Think Pizza, Pasta, Focaccia. Think Italian. Today we travel to Italy for a lovely combo meal of Penne Pasta with Onion – Olive Focaccia. Italian Cuisine (cucina italiana ) has developed through centuries of social and political changes, with roots as far back as antiquity.

With culinary traditions from Rome and Athens, a cuisine developed in Sicily that some consider the first real Italian cuisine

Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes with use of tomato are spread in all Italy

The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names.

Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator.

Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in Southern Italy compared to their Northern counterparts, who traditionally prefer the fresh egg variety.

(Reference : Wiki)

So, what are we waiting for  ? Lets check out this amazing combo (served generally for main course)

Whole wheat Penne pasta with homemade Arrabbiata sauce

Onion – Olive Focaccia topped with Sea salt.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

  

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