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Many are the theories that have been presented concerning the origin of the pasta product. Some researchers place its discovery in the XIII Century by Marco Polo, who introduced the pasta in Italy upon returning from one of his trips to China in 1271. On chapter CLXXI from the “Books of the World’s Wonders”, Marco Polo makes a reference to the pasta in China. In our opinion, the pasta dates much further back, back to ancient Etruscan civilizations, which made pasta by grinding several cereals and grains and then mixed them with water, a blend that was later on cooked producing tasty and nutritious food product.
When the Greeks founded Naples, they adopted a dish made by the natives, made up by barley-flour pasta and water dried to the sun, which they “macaria”. We also find references to pasta dishes in the ancient Rome, which date back to the III century before Christ. In fact, the Roman Cicero himself speaks about his passion for the “Laganum”, the “laganas”, which are strips of long pasta (wheat-flour pasta shaped as wide and flat sheets). During that time, the Romans developed instruments, tools, procedures (machines) to manufacture the pasta for lasagna. Ever since, cereals have exhibited great facilities for both its transportation as well as its storage. It was the Roman expansion and dominion which fostered the harvest of cereals in the whole Mediterranean basin.
Rome’s granary par excellence was Sicily, but what and cereals were “imported” from the Mediterranean strip of Africa and the Lebanon, and later on, during Augustus’ empire, from Spain, Sardinia and Syria. About 400,000 tons per year are estimated. The guaranty that each inhabitant could receive his/her necessary ration of cereals depended on the important maritime traffic, subject to storms, shipwrecks and inexperience; and it also depended on the storage capability as well as on the care of the stored goods.
The term macaroni, with which a type of long pasta is currently referred to, is found in writings of Roman writers since the first centuries of our era. Platina, curator of the Vatican library, wrote in the XII century that macaroni with cheese were a legacy from the kitchens of Genoa and Naples, where its inhabitants ate everyday. In a book called “The Cooking Pan”, from the XIII century, it was determined that lasagna was eaten as pasta strips in enriched broths. The term “laganas” is found in the book named “Of the Culinary Art” from Apicio. In a Codex from the XIII century, which can be found in the University of Bologna, we can reed the description on how lasagna is made.