What Did Italians Cook Pasta With Before Tomatoes?

Pasta arrives in Italy in 13th century.
Tomatoes arrive in 15-16th.
Anyone know what they cooked with pasta before tomatoes?

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  1. 2 months ago
    Anonymous

    idk

  2. 2 months ago
    Anonymous

    Lots of oil, cheese, and stock

    • 2 months ago
      Anonymous

      This seems logical, any links?

      What about seafood and cream? A lot of Venetian pasta is seafood based.

      Pasta has been around Europe way before the Arabs or Polo, Etruscans made it.

      Interesting, any links?

      • 2 months ago
        Anonymous

        >Interesting, any links?
        ofc he doesn't have any links

      • 2 months ago
        Anonymous

        Testaroli is what you're looking for. it's like a proto-pasta

      • 2 months ago
        Anonymous

        Seafood yes. Look into Garum. Romans used to put that on everything.

  3. 2 months ago
    Anonymous

    olive oil

  4. 2 months ago
    Anonymous

    mostly butter and/or cheese.

  5. 2 months ago
    Anonymous

    >the american thinks "pasta" means "tomato"
    mamma mia

    • 2 months ago
      Anonymous

      1. You can't read
      2. Obsessed
      3. Shit bait

      • 2 months ago
        Anonymous

        They do think that tho

    • 2 months ago
      Anonymous
  6. 2 months ago
    Anonymous

    Pasta has been around Europe way before the Arabs or Polo, Etruscans made it.

    • 2 months ago
      Anonymous

      I learned vegana comes from the etruscan word for a sword sheath

      • 2 months ago
        Anonymous

        It is and c**t is derived from the word vegana
        The ol' switcheroo

      • 2 months ago
        Anonymous

        It is and c**t is derived from the word vegana
        The ol' switcheroo

        the word Minge comes from the anglo-saxon word Mængen which means "to mix" and was basically slang for a mixing bowl. I presume its because the sound a bowl makes when you stir pourridge or oatmeal is the same sound as a vegana.

    • 2 months ago
      Anonymous

      This seems logical, any links?

      What about seafood and cream? A lot of Venetian pasta is seafood based.

      [...]
      Interesting, any links?

      I guess it depends on what you'd define as pasta.
      Broken dried dough like tracta or sheet like lagana might have been very similar to today's pasta.

  7. 2 months ago
    Anonymous

    pasta with just olive oil and garlic is pretty good. remember that the mediterranean diet gets like 50% of its calories from olive oil.

  8. 2 months ago
    Anonymous

    >Pasta arrives in Italy in 13th century.
    False. Modern pasta arrived in Italy with the Mohammedan invasions of arabised Berbers from North Africa but similar foods have been eaten on the peninsula since antiquity.

    • 2 months ago
      Anonymous

      There are recipes using pasta in a Roman cookbook called De re coquinaria. There’s even paintings in Etruscan tombs from 800bc that depict pasta, or something pasta like at least.

      • 2 months ago
        Anonymous

        etruscan carbonara, nice.

      • 2 months ago
        Anonymous

        There are also frescoes in Pompeii that show pineapple on pizza.

      • 2 months ago
        Anonymous

        Indeed, but they're not the modern sort. Today, pasta is defined as being made from semolina wheat, which wasn't common back then. We know that itrium/itrion, a pasta-like food of the period, was made using barley flour to such an extent that when tlitli, couscous and other Berber semolina pastas entered Sicily during the Emirates period (the 800s), they were called "itriyya" a clearly arabised form of itrion.
        The Emirates period also saw the introduction of rice to Europe as a staple.

      • 2 months ago
        Anonymous

        those squiggles clearly look like they were drawn in later with a marker

  9. 2 months ago
    Anonymous

    There are lots of classic Roman pastas that don't use tomato
    cacio e pepe (cheese and pepper)
    pasta alla gricia (pork and cheese)
    pasta carbonara (pork, cheese, and egg)

    So lots of white sauces and olive oil

  10. 2 months ago
    Anonymous

    With all the other shit they had, just like they do nowadays

    Pasta is like rice for asians, the difference is that italians make dishes with it instead of eating on the side

  11. 2 months ago
    Anonymous

    fish sauce, cheese, garlic n' adulterated oilio

  12. 2 months ago
    Anonymous

    Olives and other fruits. Ground up things like basil leaves, pine nuts, walnuts, offal etc. Pig fat, olive oil. Red wine and vinegar. Fish and other seafood pastes. The surface layer covering their slick, and greasy guido bodies properly scraped off and mixed with toe jam and aged smegma.

  13. 2 months ago
    Anonymous

    >before tomatoes
    italin didn't invent tomatoes

    • 2 months ago
      Anonymous

      tomatoes
      Errata: before the tropical fruit tomato arrived from the Natives and Meztizos of South America

      https://i.imgur.com/uK9DF0D.jpg

      One example, pasta and chickpeas. A Roman classic.
      https://www.cookingwithmanuela.com/2023/11/easy-pasta-e-ceci-italian-pasta-and.html

      >pasta and chickpeas
      Ok, but no bean sprouts. I've seen someone do that and it was disgusting.

      • 2 months ago
        Anonymous

        >South America
        No one calls it that

  14. 2 months ago
    Anonymous

    One example, pasta and chickpeas. A Roman classic.
    https://www.cookingwithmanuela.com/2023/11/easy-pasta-e-ceci-italian-pasta-and.html

    • 2 months ago
      Anonymous

      I have had a dish very similar to that from Egypt, it was delicious.

  15. 2 months ago
    Anonymous

    Most pasta dishes do not use tomato.

    • 2 months ago
      Anonymous

      True pasta dishes use tomato though.

      • 2 months ago
        Anonymous

        no

      • 2 months ago
        Anonymous

        a lot of them do but many also dont

        • 2 months ago
          Anonymous

          The pasta dish that doesn't use tomato is not a true pasta dish.

      • 2 months ago
        Anonymous

        youre moronic

  16. 2 months ago
    Anonymous

    aglio e olio

    • 2 months ago
      Anonymous

      thats it?????

      • 2 months ago
        Anonymous

        what more do you need

        • 2 months ago
          Anonymous

          some veggies

  17. 2 months ago
    Anonymous

    I will continue to monitor this thread for potential psyops.

  18. 2 months ago
    Anonymous

    Peasants probably ate it with very simple things like olive oil, if they ate it. Bread was still likely cheaper. Wealthy people had more options (they had access to all the ingredients for modern Alfredo, carbonara, pesto etc). Though rich people back then also loved weird flavors that we don’t really do anymore- mace and sugar and things like that in savory dishes.

    It is interesting to think about these things, like what Indian or Chinese food was like before any kind of capsaicin. German and Eastern European food without potatoes. Mexican food without citrus or rice

  19. 2 months ago
    Anonymous

    Lots of no tomato pasta dishes maybe they just made Carbanara or Al Fredo or pesto lazanya

  20. 2 months ago
    Anonymous

    its wild they were able to redo their entire culinary culture over some random imported fruit they had never seen before

  21. 2 months ago
    Anonymous

    Pre tomato Italian cuisine was very similar to current day Georgian cuisine. When I visited Tbilisi a kajillion years ago, I was surprised by how similar the food was to what was supposed to be ancient Roman food I had back home (I'm from Italy) .

    • 2 months ago
      Anonymous

      >current day Georgian cuisine
      lots of peaches, pecan pie, and barbecue?

      • 2 months ago
        Anonymous

        And cousin may's twatwaffle pie.

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