Gold makes for an awful standard due to thermal expansion, but I feel this is more a historical artefact than an actual standard.
https://en.m.wikipedia.org/wiki/Tagliatelle
Tagliatelle (Italian: [taʎʎaˈtɛlle] ⓘ; from the Italian word tagliare, meaning ‘to cut’) are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1⁄4 in) wide.[1] Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
Thanks I had no idea what it was.
Ah. Good. Now we can calculate the optimal amount of ketchup to pour over them. I also like them uncooked on pineapple pizza. Yummy.
Is that the skin you unlock if you made 1 million tagliatelle?
This reminds me of this video that shows how Italian food is a recent invention https://youtu.be/iZZfwyKa0Lc
A lot of “traditional” national foods are like that, especially if you consider pre-columbian food traditions. If you just limit it to chocolate, tomatoes, sweet and hot peppers, potatoes, and beans, none of which were used or available in Europe until after importation, you see that it gets murky pretty quickly. Funny how we associate potatoes with Ireland, tomatoes with Italy, and chocolate with Switzerland when they’re actually all indigenous American foods.
The tartiflette, a very popular traditional meal from Savoy in the Alps, was invented in the 70s !
Beans are native to Europe.
One “bean” is native to Europe. The fava or horse bean to be specific.
Pretty shocking, eh?
What are some actual European foods that people ate hundreds of years before that?
Take veel other motoun and smyte it to gobettes. Seeth it in gode broth; cast therto erbes yhewe gode won, and a quantite of oynouns mynced, powdour fort and safroun, and alye it with ayren and verious: but let it not seeth after.
—Curye on Inglysch, IV.18.
Meat, grains, fruit, and veg. Just different ones and less variety.
It looks extremely al dente.
It’s the ultimate fettuccine noodle. No more measley gold leaf in my Alfredo anymore.
