Spaghetti alla puttanesca

The spaghetti alla puttanesca are a first course very appreciated and sought by tourists who are to enjoy the flavors of Italian cuisine are prepared with tomatoes, anchovies, capers, black olives, red pepper and parsley.

Sull 'origin of the name of these colorful spaghetti, are various theories and legends that are told, most of which take us back to the brothels where, to attract customers, these were cooked fast and tasty spaghetti.

The regions where the spaghetti puttanesca are typically prepared are Lazio and Campania.

Spaghetti alla Carbonara

The origin of spaghetti carbonara is somewhat controversial: some attribute it to the umbrian carbonari who would have taught this dish to the romans in the nineteenth century, others claim that the inventor was Ippolito Cavalcanti, a Neapolitan nobleman who published this recipe in one of his book.

It is also said that spaghetti alla carbonara were born during the Second World War when the Americans brought in large quantities bacon and powdered eggs, which were part of military rations, by the inspiration of the roman cooks this dish was born so simple and at the time same very tasty.