Interesting about the Italian language.
History, facts, modernity.
Let's start with a few words about the modern status of the language; it is obvious that Italian is the official language in Italy, the Vatican (simultaneously with Latin), in San Marino, but also in Switzerland (in its Italian part, the canton of Ticino) and in Several districts in Croatia and Slovenia, where a large Italian-speaking population lives, Italian is also spoken by some of the residents on the island of Malta.
Italian dialects - will we understand each other?
In Italy itself, even today you can hear many dialects, sometimes it is enough to travel only a few tens of kilometers to encounter another of them.Moreover, dialects are often so different from each other that they can seem like completely different languages. If people from, for example, the northern and central Italian “outback” meet, they may not even be able to understand each other.
What is especially interesting is that some dialects, in addition to the oral form, also have a written form, such as the Neopolitan, Venetian, Milanese and Sicilian dialects.
The latter exists, accordingly, on the island of Sicily and is so different from other dialects that some researchers distinguish it as a separate Sardinian language.
However, in everyday communication and, especially, in large cities, you are unlikely to experience any inconvenience, because... Today, dialects are spoken mainly by older people in rural areas, while young people use the correct literary language, which unites all Italians, the language of radio and, of course, television.
It may be mentioned here that until the end of the Second World War, modern Italian was only a written language, used by the ruling class, scientists and in administrative institutions, and it was television that played a big role in the spread of the common Italian language among all inhabitants.
How it all began, origins
The history of the formation of modern Italian, as we all know it, is closely connected with the history of Italy and, of course, no less fascinating.Origins - in Ancient Rome, everything was in the Roman language, commonly known as Latin, which at that time was the official state language of the Roman Empire. Later, from Latin, in fact, the Italian language and many other European languages arose.
Therefore, knowing Latin, you can understand what a Spaniard is saying, plus or minus a Portuguese, and you can even understand part of the speech of an Englishman or a Frenchman.
In 476, the last Roman emperor, Romulus Augustulus, abdicated the throne after the capture of Rome by the German leader Odocar, this date is considered the end of the Great Roman Empire.
Some also call it the end of the “Roman language”, however, even today disputes still rage as to why exactly the Latin language lost its relevance, because of the capture of the Roman Empire by barbarians or was it a natural process and in what language? spoken towards the end of the Roman Empire.
According to one version, in ancient Rome by this time, along with Latin, the spoken language was already widespread, and it is from this popular language of Rome that the Italian that we know as Italian of the 16th century comes from, according to the second version, in connection with the invasion of the barbarians Latin mixed with various barbarian languages and dialects, and it is from this synthesis that the Italian language originates.
Birthday - first mention
The year 960 is considered the birthday of the Italian language. This date is associated with the first document where this “proto-vernacular language” is present - vulgare, these are court papers related to the land litigation of the Benedictine Abbey, witnesses used this particular version of the language so that the testimony would be understandable to as many people as possible, until this moment in all official papers we can only see Latin.And then there was a gradual spread in the ubiquitous life of the language vulgare, which translates as the people's language, which became the prototype of the modern Italian language.
However, the story does not end there, but only becomes more interesting and the next stage is associated with the Renaissance and with such well-known names as Dante Alighiere, F. Petrarch, G. Boccaccio and others.
to be continued...
On line translator
I suggest that all guests of my blog use a convenient and free Italian online translator.If you need to translate a couple of words or a short phrase from Russian to Italian or vice versa, you can use the little translator on the sidebar of the blog.
If you want to translate large text or need other languages, use the full version of the online dictionary, where there are more than 40 languages on a separate blog page - /p/onlain-perevodchik.html
Italian language tutorial
I present a new separate section for all students of the Italian language - Italian language self-instruction manual for beginners.Making a blog into a full-fledged Italian tutorial is, of course, not easy, but I try to give the most convenient and logical sequence of interesting online lessons so that you can learn Italian on your own.
There will also be a section - an audio tutorial, where, as you might guess, there will be lessons with audio applications that can be downloaded or listened to directly on the site.
How to choose an Italian language tutorial, where to download it, or how to study it online, you will find information about this in my posts.
By the way, if anyone has ideas or suggestions on how best to organize such a tutorial on our Italian blog, be sure to write to me.
Italian on Skype
Secrets of how you can learn Italian on Skype for free, whether you always need a native speaker, how to choose a teacher, how much it costs to learn Italian via Skype, how not to waste your time and money - read about all this in the section “Italian language on Skype.”Come in, read and make the right choice!
Italian phrasebook
Free, Fun, with a native speaker - a section for those who want to learn words and phrases on certain topics.Join, listen, read, learn - voiced Italian phrasebook for tourists, shopping, airport, everyday situations and much more
In chapter "
Italy holds the record for eating and cooking pasta. In any restaurant in Italy, not a single menu is complete without a pasta dish; Italians know a lot about it and cook it amazingly. One of her favorite types is pappardelle pasta. These are long noodles that are 2 centimeters wide. If you are familiar with pasta, pappardelli is twice as wide.
Recipes with pappardelle are very diverse, with whatever it is prepared with. The dish of pappardelle with mushrooms and various sauces is very tasty.
Fortunately, you can prepare this delicacy yourself; no special culinary skills are required. Even if you have never been to Italy, you can prepare pappardelle with mushrooms even at home, and we will be happy to provide you with step-by-step photo instructions for the cooking process. Cooking does not take much time, so you can prepare pappardelle with porcini mushrooms when your guests arrive.
What is the secret of Italian pappardelle pasta?
Everyone knows perfectly well how popular Italian pasta is all over the world; it is so tasty that Italians themselves eat it for lunch, dinner, and even breakfast.
- Secret 1: Have you ever seen a fat and enormous Italian woman?! Can't remember, right? But they consume pasta every day, and at the same time remain slim. According to statistics, Italians consume about 25 kilograms of these flour products per year. This is the first and main secret of Italian pasta - pasta is prepared from durum wheat and is always eaten undercooked - Al dente, which does not at all contribute to weight gain.
- Secret 2: Any type of Italian noodles always goes with sauce. There are a lot of options for sauces for pappardelle pasta, but more on that later.
- Secret 3: You need to know how to cook pasta properly. It is better to cook it in a large and spacious pan with plenty of water. Don't even think about breaking the noodles in half like some people do. Simply place it in boiling water and gradually submerge it.
You can determine readiness simply by tasting it. Italians check readiness this way: if the pasta is soft on the outside but a little hard on the inside, then it can be removed from the water. Immediately after you put in the cooked noodles, stir them thoroughly so that they don’t stick. By the way, another secret of the Italians, they add a little cold water to the pan with the pasta so that it does not overcook, because when you turn off the heat, the noodles continue to cook in boiling water. But if you are used to immediately throwing the pasta into a colander, then continue to do so, the only thing is never rinse the pasta with cold water, as this will cause it to come into poor contact with the sauce.
Sauces for pappardelle pasta
Recipes with pappardelle, as a rule, are not complete without sauce, so we offer you recipes for several famous sauces:
- – classic Italian pasta dressing. To prepare it you need olive oil, cheese, basil, garlic, pine nuts and salt.
- – ideal for spaghetti, fettuccine and pappardelle. The recipe includes: olive oil, garlic, eggs, Parmesan, bacon, sour cream and spices.
- Sicilian sauce is made from tomatoes and onions, which are simmered in a mixture of olive oil, garlic, sardines, olives and capers.
- - the simplest, as it is prepared in no time. Garlic is fried in olive oil with the addition of spices, herbs and chili.
- - the most satisfying dressing, it is prepared from minced meat, vegetables, meat broth and red wine.
Recipe for pappardelle pasta with porcini mushrooms
Ingredients:
- Pappardelle noodles – 1 package (200 gr.);
- Porcini mushrooms (fresh champignons) – 150 gr.;
- Onions – 1 pc.;
- – 50 gr.
- Olive oil or butter – 2 tbsp;
- Garlic – 1 clove;
- Heavy cream - half a glass;
- Sour cream – 1 tbsp;
- Spices (thyme, parsley, salt, pepper, Italian herbs) - to taste.
Preparation step by step:
- A diagram of how to properly boil pappardelle is presented a little higher.
- Rinse the champignons under running water and pour boiling water over them for 10 minutes. Cut the mushrooms into small pieces.
- Peel the onions and garlic. Fry the onions and garlic in olive oil, then add the mushrooms.
- When the mushrooms are slightly fried, add sour cream, cream and spices. And simmer everything over low heat.
- Add the boiled pappardelle to the resulting mushroom sauce and continue to simmer for about 2 minutes, remembering to stir.
- When the mushroom dish is ready, place it on a plate and sprinkle with grated Parmesan and fresh parsley. An Italian dish is possible. Bon appetit or Buon Appetito!
With creamy mushroom sauce you can cook not only pappardelli, but also other types of pasta. This delicacy is suitable both for everyday life and when entertaining guests.
Video: Cooking pappardelle with salmon in creamy sauce
Tonarelli, tagliatelle, fettuccine, pappardelle as well as sfoglia, farfalle... you can go on almost endlessly. These Italian words have only one thing in common. These are all the names of Italian pasta that you can easily prepare at home. I have written plenty of pasta recipes. No one has so many recipes in Russian yet. Choose the recipe that suits you and go ahead!
Tonarelli
Tonarelli is a type of homemade egg pasta from central Italy. Tonnarelli is a long pasta with a square cross-section, very similar in length and thickness to spaghetti. In their homeland they are sometimes called “maccheroni alla chitarra”, which literally means “pasta on a guitar”. And they got this name for their manufacturing method. Traditionally, tonarelli were made using a special device “chitarra” (Russian guitar), which consisted of a wooden frame and metal strings stretched over it. A sheet of dough, rolled out not too thin (the thickness of the sheet corresponded to the space between the strings), was placed on top of the strings and then rolled out with a rolling pin, thereby cutting the dough.
The same paste can also be obtained using a pasta cutting machine. Just carefully select the thickness of the dough sheet - it should be equal to the width of the cutter grooves. On most machines this is the second to last thickness setting.
And here is a video that shows how tonarelli are traditionally made:
Pappardelle
In Bologna, a city where homemade pasta is ubiquitous, this is the favorite cut of pasta dough. Pappardelle (Italian: Pappardelle) is a long, very wide (about 2.5 cm), flat noodle. The name comes from the verb “pappare”, which literally means “to devour, swallow”. She got this name for a reason. Its large surface is capable of absorbing a large amount of rich, thick sauces, be it meat or vegetable. This paste is cut by hand because... Standard pasta machines do not have such a cutter. But it cuts easily. To do this, the dough is cut into rectangles about 15 cm wide and about 30 cm long.
These sheets of dough are then rolled and cut with a regular knife into strips about 1.5-2.5 cm wide. 
Carefully unroll the chopped pasta:
And we roll it into a “nest” for further drying.
Pappardelle may also have a ribbed edge. To do this, the rolled out sheet of pasta is simply cut with a shaped baking knife.
Tagliatelle
Tagliatelle is homemade pasta in the form of long thin and flat strips of dough about 5 mm wide. Tagliatelle comes from the city of Bologna, in the Emilia-Romagna region, and naturally pairs best with Bolognese sauce. Tagliatelle has a rough and rough surface texture, which makes it ideal for thick sauces, usually made from beef, veal or pork, and sometimes from rabbit. It can also be combined with some other, less rich sauces - Briciole e Noci (sauce with breadcrumbs and nuts), Uovo e Formaggio (sauce with eggs and cheese - a less “rich” version of carbonara), or simply Pomodoro e basilico (sauce with tomatoes and basil).
Tagliatelle is easiest to make using a pasta machine. 
Fettuccine
Fettuccine (Fettuccine literally means “little ribbons” in Italian) is also a flat, long noodle that is made primarily from egg dough. This pasta is also very similar to tagliatelle. Moreover, fettuccine and tagliatelle are most likely the same thing. It's just that these names are used in different parts of Italy. There is one more small difference - tagliatelle is usually cooked in broth, and fettuccine in water and only then the sauce is added.
And fettuccine is a little wider than tagliatelle. Approximately 2 mm. Their width is from 8 to 10 mm.
Loading...