3.246 million tons of spaghetti are produced every year in Italy, the country which has no rival anywhere in the world in this respect. It is followed at a fair distance by the United States (2 million), Turkey (1.3 million), Brazil (1,2) and Russia (1).
26Kg represents the "per capita" annual consumption of spaghetti among Italians, who occupy first place also in this particular rating. It may come as a surprise to learn that they are followed by Venezuela (12), Tunisia (11.7), Greece (10.4) and Switzerland (9.7).
35.7% is the market share of pasta production, primarily spaghetti, held by the European Community, which is way ahead of Central and South America (21%), the United States (15.2%) and Africa (5.6%).
26.69seconds is the world record time for eating a plate of spaghetti. It was achieved by Michelle Lesco in Phoenix (USA), on 18 September 2017.
3776metres is the length of the longest strand of spaghetti in the world. It was set in Tokyo by the company Lawson Inc. on 20 October 2010. The spaghetti strand was then cooked and eaten.
1154 is the year of the earliest documented evidence regarding spaghetti as we know it today. At that time, in fact, the volume entitled Ruggero’s book was compiled by the geographer of King Ruggero II of Sicily, one Al-Idrisi. It recounts that in Trabia, a village located about thirty kilometres from Palermo, they used to make a type of long, fine pasta which was exported throughout the Mediterranean area.
17th century. Possibly the most famous pasta recipe in the world, spaghetti topped with a tomato sauce is actually no older than this. Before this century, in fact, spaghetti used to be served with just oil, cheese and pepper. The first evidence we have of a “red” pasta sauce is to be found in a Neapolitan nativity scene in the Palace of Caserta, dating back to the early 1700s.
1957 On 1st April of this year, the BBC broadcast a fake documentary showing the spring spaghetti harvest in Switzerland. Since spaghetti were practically unknown at that time in the United Kingdom, thousands of television viewers called in to ask for further information about the “spaghetti plant”, without realizing that this was just an April Fool’s day prank.
25cm is the correct length of authentic spaghetti, even though different lengths have obviously been adopted by various producers in the course of time. However, the thickness of spaghetti is a far more variable factor. To such an extent that there are no precise indications on the subject. Today, we tend to refer quite simply to cappellini, spaghettini, spaghetti and thick spaghetti to indicate the four most commonly used variant. The most characteristic type of spaghetti is called “alla chitarra”, which has a square rather than a round section.
300grams of spaghetti are required to make 3 portions of the most traditional version of spaghetti in tomato sauce. This apparently simple dish does, however, require a bit of attention to achieve the desired result. You will then need 700 grams of ripe cherry tomatoes, three cloves of garlic, 6 spoonfuls of extra virgin olive oil, basil and salt. Slice the tomatoes in half, removing the seeds and any water, and place them in a saucepan where you have previously gently fried the crushed garlic in oil. After five minutes, add a few basil leaves and then leave the sauce to cook for a further twenty minutes, stirring from time to time. Then boil the spaghetti. For this you will need 1 litre of water and 7 grams of salt for every 100 grams. Cooking time will vary according to the type of spaghetti and the water but what matters most is that your spaghetti must be “al dente”, meaning that they should be cooked on the outside and slightly crude in the centre. Now add the tomato sauce to the pasta (if you prefer, pass the sauce through a vegetable mouli or blend it) and serve.
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