07/10/2024
A study by Science Daily shows that not only will eating PASTA up to three [3] times a week NOT make you fat, but it might even help you become slimmer...
Many of us eat macaroni salad with hard-boiled eggs, and eat eggs & bacon (only since the 1940s nicknamed by Italians as an EMULSIFIED “Carbonara sauce” of eggs and Pecorino Romano cheese—served with spaghetti)…
We eat eggs & bacon often with flour-made pancakes-especially during the summer. So, why not substitute flour-made pasta and instead enjoy Spaghetti e Carbonara?
The four [4] classic Pasta Dishes nowadays served in Rome can be prepared in minutes once you gather the basic ingredients — and they are easy to prepare stove top by first pre-cooking the various pasta super al dente for simply 6 minutes while the Guanciale cooks in a skillet like American thick-cut bacon...
The 1940s-created pasta dish, Spaghetti alla Carbonara, also known as Carbonara e Spaghetti, uses Guanciale (pig cheeks), eggs, fresh-cracked pepper, and ONLY Pecorino Romano Cheese—originally made in Sardinia. Since 1938, one company has produced Pecorino Romano in the Lazio (Rome) region of Italy.
Pecorino Romano is a Protected Designation of Origin (PDO) cheese that may be produced only in the Italian regions of Lazio, Sardinia, and Tuscany... Pecorino Romano is the most famous Pecorino cheese, with the Locatelli brand being the most well-known. The LOCATELLI cheese business, located in Sardinia, formerly occupied by the Habsburgs of the Holy Roman Empire of the GERMAN NATION (traded SARDINIA for SICILY in 1720 with the HOUSE OF SAVOY—abolished in 1946) has been making Italian LOCATELLI specialty cheeses in Sardinia for over 200 years... Imported Pecorino cheese is the family of Italian sheep's milk cheeses that includes Pecorino Romano, Pecorino Toscano, Pecorino Sardo, Pecorino Ricotta Salatta (a grating sheep's milk cheese made in SICLY), and Pecorino Siciliano... Pecorino Ricotta Salatta and LOCATELLI Pecorino Romano (sold at Capri Imports Italian Deli and Catering) can be crumbled, grated, and even sliced—and the latter is ONLY used to make authentic Carbonara.
NOTE: The Habsburg monarchy of the Holy Roman Empire of the GERMAN NATION was abolished completely after World War I.
ABOUT ARTISANAL, LUSCIOUS, AND NOBLE FAT GUANCIALE
The freshly cracked BLACK or MELANGE PEPPERCORNS must be bloomed in the melted fat of the Guanciale before placing the pasta in the skillet and tossing... We were ecstatic to find imported Guanciale available by the ounce at Gabriel's Supermarket, in Rotterdam (Schenectady), NY... We went back for another slab of Guanciale that only cost $13.79.
I’ve seen a piece of packaged Guanciale in the small specialty cooler at Capri Imports Italian Deli and Catering before. However, you have to buy the whole piece since it’s not unwrapped and in the deli counter case with other meats and cheeses. The beautiful triangular-shaped whole Guanciale sold at Capri Imports Italian Deli and Catering weighs a little over a pound packaged and is sold for $22.95 a pound—we bought one.
In Rome, Amatriciana, Carbonara, Gricia, and Cacio Pepe are the four classic pasta dishes Italians love... In our Discover Schenectady region, Pede Brothers sells a variety of dry and fresh-frozen pasta—as well as Capri Imports Italian Deli and Catering, Gabriel's Supermarket, Lagioia Deli, and Sahr's Cash & Carry—open to the public.
For the love of Bacon, they also sell a domestic version of Guanciale that is produced from their farm-raised pigs... And, I'm sure that many of the Italian delis listed above can order Guanciale imported from ITALY upon your special request.
THE HISTORY OF MODERN ITALY, MODERN ROME, WWI, WWII, THE ITALIAN REPUBLIC, AND THE FOUR PASTAS OF ROME: By the early 1500s, Baroque cuisine known as Cucina Baronale had taken hold in the kitchens of Sicily. This is when the tomato and chocolate entered the Italian pantry… Maria Carolina of Austria, the wife of Ferdinand I, and the sister of Marie Antoinette imported French chefs to the royal court in Palermo in 1805. Later the Sicilians and Neapolitans who had apprenticed under the French Monzù (master chefs) took over the restaurant kitchens in the Kingdom of the Two Sicilies.
Maria Carolina of Austria (Maria Carolina Louise Josepha Johanna Antonia; 13 August 1752 – 8 September 1814) was Queen of Naples and Sicily as the wife of King Ferdinand I, IV and III, who later became King of the Two Sicilies.
The HOUSE OF SAVOY was a dynasty that ruled the Alpine countries of Austria, France, Germany, Italy, Liechtenstein, Monaco, Slovenia, and Switzerland... The House of Savoy became the Kingdom of Sardinia by giving up Sicily for Sardinia in 1720... The Habsburg monarchy then ruled SICILY
Ferdinand I (1751 – 1825) was King of the Two Sicilies from 1816 until his death. Before that, he had been, since 1759, King of Naples as Ferdinand IV and King of Sicily as Ferdinand III.
In 1847, the House of Savoy became the Kingdom of Piedmont-Sardinia—part of the Spanish Empire.
The Spanish House of Bourbon ruled Naples and Sicily from 1734 to 1860... In 1861, the House of Savoy became the KINGDOM OF ITALY.
THE PLOT TO PLAN WWI TO RESTORE THE POWER OF THE POPE
In 1870, the Holy See at Rome, the Papal States, and the Vatican were overthrown by Giuseppe Garibaldi and Giuseppe Mazzini of Palermo, Sicily, and Garibaldi's red shirts... The Roman Catholic convert Archbishop of Westminster, Cardinal Henry Edward Manning in 1874, spoke of the only way to restore the Pope's Temporal Power; "There is only one solution of the difficulty---a solution, I fear, impending---and that is the terrible scourge of Continental war, a war which will exceed the horrors of any of the wars of the First Empire. And it is my firm conviction that in spite of all obstacles the Vicar of Jesus Christ will be put again in his own rightful place. But that day will not be until his adversaries shall have crushed each other with mutual destruction." — SOURCE: Tablet, January 24th, 1874.
WORLD WAR I broke out after the June 1914 signing of the SERBIAN CONCORDAT between the VATICAN and Archduke Franz Ferdinand, heir to the Austro-Hungarian throne.
BACKGROUND HISTORY
Emperor Franz Joseph I or Francis Joseph I (1830 – 1916) was the ruler of Austria, King of Hungary, and the ruler of the other states of the Habsburg monarchy—the former Habsburg monarchy of the Holy Roman Empire (abolished in 1806).
Before the creation of Roman Catholic Yugoslavia (Kingdom of Serbs, Croats, and Slovenes; created after WWI), the Holy See at ROME signed the SERBIAN CONCORDAT with Archduke Franz Ferdinand, the heir to the Austro-Hungarian throne.
The SERBIAN CONCORDAT gave the VATICAN control over all of Serbia's banks, colleges, elementary schools, finances, government, hospitals, military, police, and trade. The first official Concordat between the former Kingdom of Serbia and the Holy See at ROME was concluded on June 24, 1914...
The Serbian Orthodox Church accused the state of granting privileges to Roman Catholics which were not enjoyed by any other denomination... On June 28, 1914, Archduke Franz Ferdinand, the heir to the Austro-Hungarian throne, and his wife were assassinated by a Serbian-backed terrorist.
ONE MONTH LATER WORLD WAR I (WWI) BROKE OUT...
WWI commenced when Austria invaded Serbia on July 28, 1914, purportedly in response to the assassination of Archduke Franz Ferdinand, heir to the Austro-Hungarian throne of Holy Roman Emperor Franz Joseph I—this brought Serbia's ally Montenegro into the war on August 8, 1914, and it attacked the Austrian naval base at Cattaro, modern Kotor. Austria-Hungary declared war on Serbia on July 28, beginning World War I (1914 to 1918).
During WWI Italy fought against America and its Allies... The Triple Alliance was originally composed of Germany, Austria–Hungary, and Italy.
Italy accepted the Allies' offer in which Italy would receive a slice of Austria and a slice of the Ottoman Empire after the defeat of the Central Powers. This was formalized by the Treaty of London. In 1915, Italy entered the war joining the Allies. On 23 May 1915, Italy declared war on Austria-Hungary but not Germany.
THE RISE OF FASCISM AND THE RESTORATION OF THE VATICAN AND HOLY SEE IN ROME
On October 24, 1922, Benito Mussolini announced that the Fascists would march on Rome with the intent to “take by the throat our miserable ruling class.”
Claiming he was trying to prevent a civil war, King Victor Emmanuel III appointed Benito Mussolini as prime minister... King Victor Emmanuel III of Italy and the House of Savoy was a fan and reader of Mussolini’s newspaper Il Popolo d’Italia ("The People of Italy"—the main newspaper of the Fascist movement—published from 15 November 1914 until 24 July 1943).
King Victor Emmanuel III of Italy of the House of Savoy saw Mussolini as a strong figure who could impose order over Italy.
THE LATERAN ACCORD was a treaty between the Fascist Prime Minister of Italy Benito Mussolini and the Holy See at Rome aka the Vatican under Pope Pius XI.
The Lateran Treaty and associated pacts were named after the Lateran Palace of the previous popes, and where the LATERAN TREATY was signed on February 11, 1929. The treaty recognized Vatican City as a Sovereign state under international law...
Fascist dictator Benito Mussolini agreed to pay an indemnity (understood to be about $82,634,000) for the Papal States territory taken over by the government of Italy in 1870.
THE LATERAN TREATY RESTORED THE POWER OF THE POPE
VATICAN CITY is its own Sovereign nation on behalf of the Holy See of Rome, and a central bank known as The Institute for the Works of Religion, commonly known as the Vatican Bank.
LAZIO is one of the 20 administrative regions of Italy... Lazio is rich in a multi-millennial heritage: it was the home of the Etruscan civilization, then stood at the center of the Roman Republic, of the Roman Empire, of the Papal States, of the HOUSE OF SAVOY Kingdom of Italy, and the present-day Italian Republic. The capital of Lazio is ROME, which is also the capital and largest city of Italy, and completely encircles Vatican City.
The Fascist Italian government under Benito Mussolini also agreed to give the Roman Catholic Church financial compensation for the loss of the Papal States.
THE RISE OF THE N**I THIRD REICH IN GERMANY AND ROME
Adolf Hi**er and the N**i Third Reich rose to power with the signing of the REICH CONCORDAT in 1933—signed between the N**is and the Vatican—guaranteeing the financial freedom of the Vatican in N**i Germany. The Bishops there called Adolf Hi**er "a gift from God" while Pope Pius XII turned a blind eye to the Holocaust.
WAS CARBONARA CREATED BY BRITISH AND US TROOPS?
An authentic creamy Carbonara e Spaghetti contains no cream.
Some food historians say that the BLACK PEPPER in , , , and , is meant to represent the appearance of COAL and traditional flavor of the PEPPER used to make — appearing like specks of COAL on the CARBONARI, which means "CHARCOAL [COAL] BURNERS" working in the military during WWII...
The Rome-Berlin Axis Coalition was formed in 1936 between Italy and N**i Germany...
In 1940, Italy ONLY produced 4.4 megatonnes (Mt) of COAL—by comparison, Great Britain produced 224.3 Mt of coal—and Germany produced 364.8 Mt of coal that fueled Italy and the World War II Allies.
The Berlin-Rome-Axis Treaty resulted from increasing dependence on German COAL following the League of Nations (predecessor to the UNITED NATIONS) sanctions...
The aftermath of the Berlin-Rome-Axis Treaty saw the increasing ties between Fascist Benito Mussolini, Italy, and N**i Germany.
Popular lore points to WWII American GIs and British soldiers as the inspiration behind the creation of the pasta dish Carbonara, during Rome’s liberation by Allied forces...
My late dad learned to cook in Italy in the 1940s, after he and his Staten Island Italian friends were sent to Sicily as enlisted men during the U.S. Navy’s Office of Strategic Services (OSS/CIA) and Office of Naval Intelligence (ONI) Operation Husky, etc.
THE WWII US AND ALLIED FORCES LIBERATED ITALY!
The US and Allied landings in Sicily, Italy led to the fall of the Fascist regime and the new government surrendered to the Allies in September 1943...
On October 13, 1943, the government of Italy declared war and turned on its former Axis partner N**i Germany and joined the battle on the side of the Allies.
By the end of WWII, Italy was occupied by the Allied forces of Britain and the United States, and Fascist Benito Mussolini was murdered on April 28, 1945... Adolf Hi**er, chancellor and dictator of N**i Germany, committed su***de via a gunshot to the head on April 30, 1945... My dad and his Calabresi and Sicilian friends came to Schenectady, NY, in October 1945, after WWII.
The House of Savoy kings of Italy were Victor Emmanuel II, Umberto I, Victor Emmanuel III, and Umberto II... Victor Emmanuel III (reigned 1900–46), who remained as figurehead king during the Fascist regime, abdicated the throne of Italy in 1946, at the end of World War II, in favor of his son Umberto II who reigned for only a few weeks as the last king of Italy....
On June 2, 1946, the voters in Italy in a referendum abolished the Savoyard monarchy for its cooperation with N**i Germany.
After King Umberto II of the House of Savoy was deposed following the Italian voters' institutional referendum of June 2, 1946, the Italian Republic was established—located on a peninsula that extends into the middle of the Mediterranean Sea, with the Alps on its northern land border, as well as islands, notably Sicily and Sardinia.
The Italian Republic shares its borders with France, Switzerland, Austria, Slovenia, and two enclaves: Vatican City and San Marino... Its capital and largest city is Rome.
https://youtu.be/SfMMLmYMOA0
THE WWII US AND ALLIED FORCES LIBERATED ITALY!
My dad and his Calabresi and Sicilian friends came to Schenectady, NY, in October (now NATIONAL PASTA & PIZZA MONTH) 1945, after WWII… See https://518PIZZERIAS.COM
OUR FAMILY HELPED LIBERATE JEWS IN EUROPE AND ITALIANS IN ITALY
Our family of Prince Hall Masons (Ancient Egyptian Arabic Order Nobles Mystic Shrine), and Knights Templar Masons fought during WWII not only to liberate ITALY—but my uncles also fought in Europe to help liberate the Jews from Adolf Hi**er's and the N**i Third Reich's concentration death camps.
THE STATE OF ISRAEL CREATED AFTER WORLD WAR II
As a result of WWII the State of Israel was later created… The Anglo-Catholic Freemasons (Ancient Arabic Order Nobles Mystic Shrine aka Shriners International) aka the Vatican’s KNIGHTS OF MALTA Freemasons (Sovereign Military Order [SMO], Hospitaller Order of St. John of Jerusalem, of Rhodes, Malta, of PALESTINE, and St. Paul of the Mediterranean Pass) did NOT recognize the State of Israel until 1965…The JESUITS and the Vatican refused to recognize the State of Israel from its creation in 1948 for 45 years after the UN General Assembly Resolution 181 partitioned Palestine in 1947… The Vatican DID NOT recognize the State of Israel until the Oslo Accords of 1993.
In February 2000 (nineteen months before the 9/11 ATTACKS on America), the Vatican signed an economic bilateral agreement with the terrorist PALESTINE Liberation Organization (PLO) for its ecclesiastical and financial rights in Palestine.
Today, Italy’s first female prime minister, Giorgia Meloni (born in 1977; age 47), is the first Fascist politician to hold office as virtual president since Fascist dictator Benito Mussolini… She helped found Italy’s ULTRA-right Brothers of Italy political party.
BRITISH AND US SOLDIERS' BACON AND EGGS CREATED CARBONARA?
According to legend, during WWII, British and U.S. soldiers asked local chefs in Italy to use their bacon rations and powdered eggs to make a dish, resulting in carbonara’s first written reference in the Italian newspaper La Stampa in the 1950s…
GUANCIALE is so much better than using PANCETTA to make three of the four classic Roman-style pasta dishes because Pancetta does NOT have enough layers of fat that Italians love in the classic pasta dishes served in Rome… Guanciale is often cut COLD thin into a super thin and wide slice and served on crostini—placed on top of bean and tomato dishes, pasta, and salads—served as charcuterie—GUANCIALE has a clean mouthfeel and melts in your mouth when sliced super thin, unlike Pancetta.
GUANCIALE is used in the classic pasta dishes Carbonarara, Gricia, and Amatriciana—served in Rome and often in America, if made authentic and traditional.
GUANCIALE also has a much stronger UMAMI flavor and is mostly ALL NOBLE FAT that is simply made artisanal with JUST salt, pepper, and a SLOW FOOD method of aging... It produces a natural pink color to the luscious fat with a small strip of lean meat running through the center.
In the region of Caserta, in southern Italy, artisan farmers are breeding Black Casertan pigs with other species of hogs to make GUANCIALE by allowing the pigs to grow for at least 2 years compared to commercial pigs used to make Pancetta—that are harvested after nine [9] months... The SLOW FOOD growth of the Casertana pigs breed with other hogs allows these pigs to slowly grow to around 441 pounds before harvest over the 2 years—enriching the flavor of the pig's meat and increasing its Noble fat large marbling, flavor, and exquisite taste compared to Pancetta.
The pig cheeks and throat of the farm-raised Casertan Black Pigs are hung to dry with pig’s wattle left on… These Black Pigs are a cross-breed of the Spanish Black Pigs used to make the world’s most sought-after pork item, SPAIN’S IBERICO HAM and IBERICO LARDO… Lardo is made from acorn-fed, 100% Ibérico pork back fat and cured with herbs and spices. The tender, ivory-colored fat is rich, meaty, and savory, with hints of woody herbs.
The Casertana is a breed of domestic pig from Campania, in southern Italy. It is mainly associated with the province of Caserta, from which its name derives... In Tuscany, the closest thing to Guanciale is LARDO DI COLONATTA which is aged for 6 months in Carrara marble. These old methods of Italian charcuterie were originally eaten by the poor peasants and quarry workers of Italy who could not afford more lean cuts of meat... Today, Lardo di Colonatta, produced in Central Italy, and Guanciale, produced in southern Italy using Casertana Black pigs are expensive cuts of the pig that are prized and purchased by food aficionados and Italians that have fine palates for exquisite Italian cuisine.
Simply said the authentic pasta dishes that are nowadays considered part of Rome's culture and cuisine, Carbonara, Gricia, and Amatriciana, are neither made with PANCETTA nor bacon.
Guanciale has a distinct flavor and large marbling of fat to a minimum lean meat streak in the middle of the meat that cannot be duplicated in appearance, flavor, mouthfeel, smokiness, and distinctive taste that any true Roman citizen can detect —lending itself to the authentic taste of Carbonara that people in ROME love and desire to eat.
* See my NOTE about HOW GUANCIALE is made in ITALY’S LAZIO REGION (Rome), below.
Regardless of your version of the story about the creation of Spaghetti alla Carbonara, the authentic recipe is part of Italy's four [4] main pasta dishes today...
Some chefs mix the whisked egg yolks, whole eggs, and pepper in a bowl — coat the spaghetti in the melted Guanciale fat in a skillet — and then stir the pasta and cheese together with a little of the warm pasta water. This method does not always result in a smooth Carbonara sauce…
Enjoy these recipes and as an alternative try tempering your Carbonara sauce in a bowl with a drizzle of the warm melted Guanciale fat and starchy pasta water — that you bloomed freshly ground black peppercorns in beforehand —then whisk in the grated Pecorino Romano cheese. Also, you can use a blender to make Carbonara sauce by drizzling the same fresh pepper-seasoned melted fat through the chute of your blender —then add the grated cheese and run the blender with drips of the starchy pasta water until you get a silky smooth sauce.
Dive into Traditional “Roman” Pasta Recipes and the secrets of these Italian delights...
WATCH: HOW GUANCIALE IS MADE IN ITALY | Roman Carbonara's Cold Cut | Differences with Pancetta, Bacon at https://youtu.be/vcsQhWFlCOc
Taste of Schenectady® and Beyond™ magazine launched our YouTube Channel in February 2022 to share the best cheap eats, casual and fine dining, hidden gems, and recipes with people passionate about cooking, dining, HISTORY, shopping, and travel...
REMEMBER DON CICCIO in THE GODFATHER PART II?
Our in-laws, THE CICCO FAMILY, hail from CORLEONE, SICILY, Italy... Corleone is an Italian town and commune of roughly 11,158 inhabitants in the City of Palermo, in Sicily, Italy. BTW: The Alberto Pacino, Sr. family hails too from Corleone, Sicily… Actor Al Pacino “The Godfather” was born in New York but his dad Alberto emigrated to America and opened an Italian restaurant in California—he also fought on the side of the Allies during WWII. Alberto Pacino, Sr. moved from New York City to California when Al Pacino was around the age of 2.
WATCH Palermo STREET FOOD to Roman-style Tastes — https://youtu.be/AwWNnztD5Y0
*Do not forget to LIKE, SHARE and SUBSCRIBE
During WWII, the Allies were greatly assisted by Charles “Lucky” Luciano through Meyer Lanksky and Calogero Vizzini in Sicily. Interestingly, the name Calogero is featured in the Chaz Palminteri movie A BRONX TALE… Today, Italy has a huge ANTI-MAFIA movement led by Sicilians * READ Allies Greatly assisted by Wise Guys in Sicily
https://www.oceancitytoday.com/column_posts/world_war_ii/allies-assisted-greatly-by-wise-guys-in-sicily/article_4fffe32e-da2a-11ed-88b5-331e53f6335e.html
* NOTE: We, here at 518PIZZERIAS, TASTE OF SCHENECTADY® and BEYOND™, and TASTE AND SHOP™ magazines are members of SLOW FOOD USA and SLOW FOOD INTERNATIONAL... Slow Food International is a global, grassroots organization founded in ROME, ITALY, in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of the fast-paced life, and combat people's dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us...
The SLOW FOOD INTERNATIONAL movement originated in ROME, ITALY, in 1989 as a response to the growth of fast food and other changes in the food system worldwide...
The SLOW FOOD MOVEMENT began with its forerunner organization, Arcigola, in 1986 to resist the opening of a McDonald's near the Spanish Steps in ROME, ITALY...
In 1989, the founding manifesto of the international Slow Food movement was signed in Paris, France, by delegates from ITALY, and 14 other countries from around the world...
After 35 years, the SLOW FOOD MOVEMENT now boasts millions of members from more than 1,500 local chapters in more than 150 countries—focusing on fair, equitable, and SUSTAINABLE food available to All.
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In Rome, Amatriciana, Carbonara, Gricia, and Cacio Pepe are the four classic pasta dishes loved by Italians. Uncover the secrets of Rome, Italy's Pasta Class...
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