128-581: Rotelle is a type of pasta resembling wheels with spokes. They are similar to fiori . The name derives from the Italian word for a small wheel. In Italy they are also called ruote , and in the US they are usually called "wagon wheels". This Italian cuisine –related article is a stub . You can help Misplaced Pages by expanding it . Pasta Pasta ( UK : / ˈ p æ s t ə / , US : / ˈ p ɑː s t ə / ; Italian: [ˈpasta] )
256-562: A Mediterranean language", a hypothesis that goes back to an article by Paul Kretschmer in Glotta from 1934. Literary and historical texts in the Etruscan language have not survived, and the language itself is only partially understood by modern scholars. This makes modern understanding of their society and culture heavily dependent on much later and generally disapproving Roman and Greek sources. These ancient writers differed in their theories about
384-451: A common language and culture who formed a federation of city-states. After conquering adjacent lands, its territory covered, at its greatest extent, roughly what is now Tuscany , western Umbria , and northern Lazio , as well as what are now the Po Valley , Emilia-Romagna , south-eastern Lombardy , southern Veneto , and western Campania . A large body of literature has flourished on
512-497: A common religion. Political unity in Etruscan society was the city-state, which was probably the referent of methlum , "district". Etruscan texts name quite a number of magistrates , without much of a hint as to their function: The camthi , the parnich , the purth , the tamera , the macstrev , and so on. The people were the mech . The princely tombs were not of individuals. The inscription evidence shows that families were interred there over long periods, marking
640-625: A complementary sauce or condiment; a second classification of pasta dishes is pasta in brodo , in which the pasta is part of a soup -type dish. A third category is pasta al forno , in which the pasta is incorporated into a dish that is subsequently baked in the oven. Pasta dishes are generally simple, but individual dishes vary in preparation. Some pasta dishes are served as a small first course or for light lunches, such as pasta salads . Other dishes may be portioned larger and used for dinner. Pasta sauces similarly may vary in taste, color and texture. In terms of nutrition , cooked plain pasta
768-531: A continuity of culture from the last phase of the Bronze Age (13th–11th century BC) to the Iron Age (10th–9th century BC). This is evidence that the Etruscan civilization, which emerged around 900 BC, was built by people whose ancestors had inhabited that region for at least the previous 200 years. Based on this cultural continuity, there is now a consensus among archeologists that Proto-Etruscan culture developed, during
896-454: A dish called lagana that consisted of layers of dough with meat stuffing, an ancestor of modern-day lasagna . However, the method of cooking these sheets of dough does not correspond to the modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape. Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example,
1024-635: A language with strong structural resemblances to the language of the Etruscans. The discovery of these inscriptions in modern times has led to the suggestion of a " Tyrrhenian language group " comprising Etruscan, Lemnian, and the Raetic spoken in the Alps . However, the 1st-century BC historian Dionysius of Halicarnassus , a Greek living in Rome, dismissed many of the ancient theories of other Greek historians and postulated that
1152-511: A leader was chosen to represent the league. There were two other Etruscan leagues (" Lega dei popoli "): that of Campania , the main city of which was Capua , and the Po Valley city-states in northern Italy, which included Bologna , Spina and Adria . Those who subscribe to a Latin foundation of Rome followed by an Etruscan invasion typically speak of an Etruscan "influence" on Roman culture – that is, cultural objects which were adopted by Rome from neighboring Etruria. The prevailing view
1280-594: A long history is lagana , which in Latin refers to thin sheets of dough, and gave rise to the Italian lasagna . In North Africa , a food similar to pasta, known as couscous , has been eaten for centuries. However, it lacks the distinguishing malleable nature of pasta, couscous being more akin to droplets of dough. At first, dry pasta was a luxury item in Italy because of high labor costs; durum wheat semolina had to be kneaded for
1408-585: A long time. There is a legend of Marco Polo importing pasta from China which originated with the Macaroni Journal , published by an association of food industries with the goal of promoting pasta in the United States. Rustichello da Pisa writes in his Travels that Marco Polo described a food similar to lagana . The way pasta reached Europe is unknown, however there are many theories, Jeffrey Steingarten asserts that Moors introduced pasta in
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#17330863474491536-409: A low amount of thermal energy, they become embedded within the protein matrix and align along the direction of the shear caused by the extrusion process. Starch gelatinization and protein coagulation are the major changes that take place when pasta is cooked in boiling water. Protein and starch competing for water within the pasta cause a constant change in structure as the pasta cooks. In 2015–16,
1664-407: A low temperature for several days to evaporate all the moisture allowing it to be stored for a longer period. Dried pastas are best served in hearty dishes, such as ragù sauces, soups, and casseroles. Once it is cooked, the dried pasta will usually grow to twice its original size. Therefore, approximately 0.5 kg (1 lb) of dried pasta serves up to four people. Pasta, whether dry or fresh,
1792-457: A lower glycemic index than many other staple foods in Western culture, such as bread, potatoes, and rice. As pasta was introduced elsewhere in the world, it became incorporated into a number of local cuisines, which often have significantly different ways of preparation from those of Italy. When pasta was introduced to different nations, each culture would adopt a different style of preparation. In
1920-504: A means of acquiring valuable resources, such as land, prestige, goods, and slaves. It is likely that individuals taken in battle would be ransomed back to their families and clans at high cost. Prisoners could also potentially be sacrificed on tombs to honor fallen leaders of Etruscan society, not unlike the sacrifices made by Achilles for Patrocles . The range of Etruscan civilization is marked by its cities . They were entirely assimilated by Italic, Celtic , or Roman ethnic groups, but
2048-847: A mixture of carbon dioxide and nitrogen that inhibits microbial growth and prolongs the product's shelf life; dried pastas are sealed in clear plastic or cardboard packages. Gluten , the protein found in grains such as wheat, rye, spelt, and barley, contributes to protein aggregation and firm texture of a normally cooked pasta. Gluten-free pasta is produced with wheat flour substitutes, such as vegetable powders, rice, corn, quinoa, amaranth, oats and buckwheat flours. Other possible gluten-free pasta ingredients may include hydrocolloids to improve cooking pasta with high heat resistance, xanthan gum to retain moisture during storage, or hydrothermally-treated polysaccharide mixtures to produce textures similar to those of wheat pasta. The storage of pasta depends on its processing and extent of drying. Uncooked pasta
2176-425: A monogamous society that emphasized pairing. Similarly, the behavior of some wealthy women is not uniquely Etruscan. The apparent promiscuous revelry has a spiritual explanation. Swaddling and Bonfante (among others) explain that depictions of the nude embrace, or symplegma, "had the power to ward off evil", as did baring the breast, which was adopted by western culture as an apotropaic device , appearing finally on
2304-563: A period called "The Industry of Pasta". In 1884, the Zátka Brothers's plant in Boršov nad Vltavou was founded, making it Bohemia's first pasta factory. The art of pasta making and the devotion to the food as a whole has evolved since pasta was first conceptualized. In 2008, it was estimated that Italians ate over 27 kg (60 lb) of pasta per person, per year, easily beating Americans, who ate about 9 kg (20 lb) per person. Pasta
2432-1107: A small amount of tomato concentrate and a green sauce called pesto originates from Genoa. In central Italy , there are sauces such as tomato sauce , amatriciana , arrabbiata , and the egg-based carbonara . Tomato sauces are also present in southern Italian cuisine, where they originated. In southern Italy more complex variations include pasta paired with fresh vegetables, olives, capers or seafood. Varieties include puttanesca , pasta alla Norma (tomatoes, eggplant and fresh or baked cheese), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil), spaghetti aglio, olio e peperoncino ( lit. ' spaghetti with garlic, [olive] oil and hot chili peppers ' ), pasta con i peperoni cruschi (crispy peppers and breadcrumbs). Pasta can be served also in broth ( pastina , or stuffed pasta, such as tortellini , cappelletti and agnolini ) or in vegetable soup, typically minestrone or bean soup ( pasta e fagioli ). Ingredients to make pasta dough include semolina flour, egg, salt and water. Flour
2560-435: A steamer to kill any bacteria it may contain. The dough is then ready to be shaped into different types of pasta. Depending on the type of pasta to be made, the dough can either be cut or extruded through dies. The pasta is set in a drying tank under specific conditions of heat, moisture, and time depending on the type of pasta. The dried pasta is then packaged: Fresh pasta is sealed in a clear, airtight plastic container with
2688-494: A stem from the Etruscan Rasna (𐌛𐌀𐌔𐌍𐌀), the people. Evidence of inscriptions as Tular Rasnal (𐌕𐌖𐌋𐌀𐌛 𐌛𐌀𐌔𐌍𐌀𐌋), "boundary of the people", or Mechlum Rasnal (𐌌𐌄𐌙𐌋 𐌛𐌀𐌔𐌍𐌀𐌋). "community of the people", attest to its autonym usage. The Tyrsenian etymology however remains unknown. In Attic Greek , the Etruscans were known as Tyrrhenians ( Τυρρηνοί , Tyrrhēnoi , earlier Τυρσηνοί Tyrsēnoi ), from which
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#17330863474492816-457: A very limited value for a realistic representation of the Etruscan population. It was only from the end of the 4th century BC that evidence of physiognomic portraits began to be found in Etruscan art and Etruscan portraiture became more realistic. There have been numerous biological studies on the Etruscan origins, the oldest of which dates back to the 1950s when research was still based on blood tests of modern samples, and DNA analysis (including
2944-453: A very refined flavor and texture. This pasta is often served simply with butter sauce and thinly sliced truffles that are native to this region. In other areas, such as Apulia , fresh pasta can be made without eggs. The only ingredients needed to make the pasta dough are semolina flour and water, which is often shaped into orecchiette or cavatelli . Fresh pasta for cavatelli is also popular in other places including Sicily . However,
3072-710: Is 31% carbohydrates (mostly starch ), 6% protein, and low in fat, with moderate amounts of manganese , but pasta generally has low micronutrient content. Pasta may be enriched or fortified , or made from whole grains . Earliest appearances in the English language are in the 1830s; the word pasta comes from Italian pasta , in turn from Latin pasta , latinisation of the Ancient Greek : παστά . Evidence of Etruscans making pasta dates back to 400 BCE. The first concrete information on pasta products in Italy dates to
3200-408: Is a staple food of Italian cuisine , with evidence of Etruscans making pasta as early as 400 BCE in Italy. Pastas are divided into two broad categories: dried ( Italian : pasta secca ) and fresh (Italian: pasta fresca ). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with
3328-447: Is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs , and formed into sheets or other shapes, then cooked by boiling or baking . Pasta was originally only made with durum , although the definition has been expanded to include alternatives for a gluten-free diet , such as rice flour , or legumes such as beans or lentils . Pasta is believed to have developed independently in Italy and
3456-473: Is arguably bolstered by the fact that he was the first ancient writer to report the endonym of the Etruscans: Rasenna. The Romans, however, give them other names: from the country they once inhabited, named Etruria, they call them Etruscans, and from their knowledge of the ceremonies relating to divine worship, in which they excel others, they now call them, rather inaccurately, Tusci, but formerly, with
3584-512: Is believed that the Etruscan government style changed from total monarchy to oligarchic republic (as the Roman Republic) in the 6th century BC. The government was viewed as being a central authority, ruling over all tribal and clan organizations. It retained the power of life and death; in fact, the gorgon , an ancient symbol of that power, appears as a motif in Etruscan decoration. The adherents to this state power were united by
3712-410: Is cooked at a lower or a higher temperature, although lower temperatures require more stirring to avoid sticking, and certain stuffed pasta, such as tortellini, break up in higher temperatures. It also does not matter whether salt is added before or after bringing the water to a boil. The amount of salt has no influence on cooking speed. Pasta is generally served with some type of sauce; the sauce and
3840-403: Is crafted by hand. Since at least the time of Cato 's De Agri Cultura , basic pasta dough has been made mostly of wheat flour or semolina , with durum wheat used predominantly in the south of Italy and soft wheat in the north. Regionally other grains have been used, including those from barley, buckwheat, rye, rice, and maize, as well as chestnut and chickpea flours. Liquid, often in
3968-540: Is eaten after cooking it in hot water. For Italian pasta, which is unsalted, salt is added to the cooking water. This is not the case for Asian wheat noodles, such as udon and lo mein , which are made from salty dough. In Italy, pasta is often cooked to be al dente , such that it is still firm to the bite. This is because it is then often cooked in the sauce for a short time, which makes it soften further. There are number of urban myths about how pasta should be cooked. In fact, it does not generally matter whether pasta
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4096-479: Is first mounded on a flat surface and then a well in the pile of flour is created. Egg is then poured into the well and a fork is used to mix the egg and flour. There are a variety of ways to shape the sheets of pasta depending on the type required. The most popular types include penne , spaghetti , and macaroni . Kitchen pasta machines , also called pasta makers, are popular with cooks who make large amounts of fresh pasta. The cook feeds sheets of pasta dough into
4224-494: Is generally cut into strands of various widths and thicknesses depending on which pasta is to be made (e.g., fettuccine, pappardelle, and lasagne). It is best served with meat, cheese, or vegetables to create filled pastas such as ravioli , tortellini , and cannelloni . Fresh egg pasta is well known in the Piedmont and Emilia-Romagna regions of northern Italy. In this area, dough is only made out of egg yolk and flour resulting in
4352-429: Is ground into semolina flour which is sorted by optical scanners and cleaned. Pipes allow the flour to move to a mixing machine where it is mixed with warm water by rotating blades. When the mixture is of a lumpy consistency, the mixture is pressed into sheets or extruded . Varieties of pasta such as spaghetti and linguine are cut by rotating blades, while pasta such as penne and fusilli are extruded. The size and shape of
4480-407: Is kept dry and can sit in the cupboard for a year if airtight and stored in a cool, dry area. Cooked pasta is stored in the refrigerator for a maximum of five days in an airtight container. Adding a couple teaspoons of oil helps keep the food from sticking to itself and the container. Cooked pasta may be frozen for up to two or three months. Should the pasta be dried completely, it can be placed back in
4608-532: Is more plausibly traceable to cultural exchange than to migration. Several archaeologists specializing in Prehistory and Protohistory , who have analyzed Bronze Age and Iron Age remains that were excavated in the territory of historical Etruria have pointed out that no evidence has been found, related either to material culture or to social practices , that can support a migration theory. The most marked and radical change that has been archaeologically attested in
4736-400: Is protein which plays a large role in pasta dough rheology. Gluten proteins, which include monomeric gliadins and polymeric glutenin, make up the major protein component of durum wheat (about 75–80%). As more water is added and shear stress is applied, gluten proteins take on an elastic characteristic and begin to form strands and sheets. The gluten matrix that results during forming of
4864-403: Is so beloved in Italy that individual consumption exceeds the average production of wheat of the country; thus, Italy frequently imports wheat for pasta making. In contemporary society, pasta is ubiquitous and there is a variety of types in local supermarkets, in many countries. With the worldwide demand for this staple food, pasta is now largely mass-produced in factories and only a tiny proportion
4992-443: Is that Rome was founded by Latins who later merged with Etruscans. In this interpretation, Etruscan cultural objects are considered influences rather than part of a heritage. Rome was probably a small settlement until the arrival of the Etruscans, who constructed the first elements of its urban infrastructure such as the drainage system. The main criterion for deciding whether an object originated at Rome and traveled by influence to
5120-563: The Emirate of Sicily in the ninth century, mentioning also that traces of pasta have been found in ancient Greece and that Jane Grigson believed the Marco Polo story to have originated in the 1920s or 1930s in an advertisement for a Canadian spaghetti company. Food historians estimate that the dish probably took hold in Italy as a result of extensive Mediterranean trading in the Middle Ages. From
5248-598: The Gauls , and as a result may have lost many – though not all – of its earlier records. Later history relates that some Etruscans lived in the Vicus Tuscus , the "Etruscan quarter", and that there was an Etruscan line of kings (albeit ones descended from a Greek, Demaratus of Corinth ) that succeeded kings of Latin and Sabine origin. Etruscophile historians would argue that this, together with evidence for institutions, religious elements and other cultural elements, proves that Rome
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5376-629: The Italian Peninsula . According to the logographer Hellanicus of Lesbos , there was a Pelasgian migration from Thessaly in Greece to the Italian peninsula, as part of which the Pelasgians colonized the area he called Tyrrhenia, and they then came to be called Tyrrhenians. There is some evidence suggesting a link between the island of Lemnos and the Tyrrhenians. The Lemnos Stele bears inscriptions in
5504-642: The Neolithic and the "most likely separation time between Tuscany and Western Anatolia falls around 7,600 years ago", at the time of the migrations of Early European Farmers (EEF) from Anatolia to Europe in the early Neolithic. The ancient Etruscan samples had mitochondrial DNA haplogroups (mtDNA) JT (subclades of J and T ) and U5 , with a minority of mtDNA H1b . An earlier mtDNA study published in 2004, based on about 28 samples of individuals, who lived from 600 to 100 BC, in Veneto , Etruria, and Campania, stated that
5632-475: The Palatine Hill according to Etruscan ritual; that is, they began with a pomerium or sacred ditch. Then, they proceeded to the walls. Romulus was required to kill Remus when the latter jumped over the wall, breaking its magic spell (see also under Pons Sublicius ). The name of Rome is attested in Etruscan in the form Ruma-χ meaning 'Roman', a form that mirrors other attested ethnonyms in that language with
5760-591: The Prehistory , Etruscan age, Roman age , Renaissance , and Present-day, and concluded that the Etruscans appear as a local population, intermediate between the prehistoric and the other samples, placing in the temporal network between the Eneolithic Age and the Roman Age. A couple of mitochondrial DNA studies, published in 2013 in the journals PLOS One and American Journal of Physical Anthropology , based on Etruscan samples from Tuscany and Latium, concluded that
5888-587: The Roman Kingdom became the Roman Republic . Its culture flourished in three confederacies of cities: that of Etruria (Tuscany, Latium and Umbria), that of the Po Valley with the eastern Alps , and that of Campania . The league in northern Italy is mentioned in Livy . The reduction in Etruscan territory was gradual, but after 500 BC, the political balance of power on the Italian peninsula shifted away from
6016-822: The Turks (four haplotypes in common), and the Tuscans (two haplotypes in common). While, the modern populations with the shortest genetic distance from the ancient Etruscans, based solely on mtDNA and FST, were Tuscans followed by the Turks, other populations from the Mediterranean and the Cornish after. This study was much criticized by other geneticists, because "data represent severely damaged or partly contaminated mtDNA sequences" and "any comparison with modern population data must be considered quite hazardous", and archaeologists, who argued that
6144-407: The "Pelasgians", and even then, some did so in a way that suggests they were meant only as generic, descriptive labels for "non-Greek" and "indigenous ancestors of Greeks", respectively. The 5th-century BC historians Herodotus , and Thucydides and the 1st-century BC historian Strabo , did seem to suggest that the Tyrrhenians were originally Pelasgians who migrated to Italy from Lydia by way of
6272-535: The (Alpine) Noricans are the Raeti and Vindelici . All are divided into a number of states. The Raeti are believed to be people of Tuscan race driven out by the Gauls , their leader was named Raetus. The question of the origins of the Etruscans has long been a subject of interest and debate among historians. In modern times, all the evidence gathered so far by prehistoric and protohistoric archaeologists, anthropologists, and etruscologists points to an autochthonous origin of
6400-532: The 13th century, references to pasta dishes—macaroni, ravioli, gnocchi, vermicelli—crop up with increasing frequency across the Italian peninsula. In the 14th-century writer Boccaccio's collection of earthy tales, The Decameron , he recounts a mouthwatering fantasy concerning a mountain of Parmesan cheese down which pasta chefs roll macaroni and ravioli to gluttons waiting below. In the 14th and 15th centuries, dried pasta became popular for its easy storage. This allowed people to store pasta on ships when exploring
6528-484: The 13th or 14th centuries. In the 1st century AD writings of Horace , lagana ( sg. : laganum ) were fine sheets of fried dough and were an everyday foodstuff. Writing in the 2nd century, Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavored with spices and deep-fried in oil. An early 5th century cookbook describes
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#17330863474496656-540: The 3rd century BC. According to legend, there was a period between 600 BC and 500 BC in which an alliance was formed among twelve Etruscan settlements, known today as the Etruscan League , Etruscan Federation , or Dodecapolis ( Ancient Greek : Δωδεκάπολις ). According to a legend, the Etruscan League of twelve cities was founded by Tarchon and his brother Tyrrhenus . Tarchon lent his name to
6784-692: The Eastern Mediterranean or Anatolia" and "there are indications that the evidence of DNA can support the theory that Etruscan people are autochthonous in central Italy". In his 2021 book, A Short History of Humanity , German geneticist Johannes Krause , co-director of the Max Planck Institute for Evolutionary Anthropology in Jena , concludes that it is likely that the Etruscan language (as well as Basque , Paleo-Sardinian , and Minoan ) "developed on
6912-526: The Etruscan individuals the ancestral component Steppe was present in the same percentages found in the previously analyzed Iron Age Latins, and in the Etruscan DNA was completely absent a signal of recent admixture with Anatolia and the Eastern Mediterranean. Both Etruscans and Latins joined firmly the European cluster, west of modern Italians. The Etruscans were a mixture of WHG, EEF, and Steppe ancestry; 75% of
7040-439: The Etruscan male individuals were found to belong to haplogroup R1b (R1b M269) , especially its clade R1b-P312 and its derivative R1b-L2 , whose direct ancestor is R1b-U152 , while the most common mitochondrial DNA haplogroup among the Etruscans was H . The conclusions of the 2021 study are in line with a 2019 study previously published in the journal Science that analyzed the remains of eleven Iron Age individuals from
7168-525: The Etruscan political system, authority resided in its individual small cities, and probably in its prominent individual families. At the height of Etruscan power, elite Etruscan families grew very rich through trade with the Celts to the north and the Greeks to the south, and they filled their large family tombs with imported luxuries. According to Dionysius the Etruscans called themselves Rasenna (Greek Ῥασέννα),
7296-520: The Etruscans had no significant heterogeneity, and that all mitochondrial lineages observed among the Etruscan samples appear typically European or West Asian , but only a few haplotypes were shared with modern populations. Allele sharing between the Etruscans and modern populations is highest among Germans (seven haplotypes in common), the Cornish from the South West of Britain (five haplotypes in common),
7424-709: The Etruscans in favor of the rising Roman Republic . The earliest known examples of Etruscan writing are inscriptions found in southern Etruria that date to around 700 BC. The Etruscans developed a system of writing derived from the Euboean alphabet , which was used in the Magna Graecia (coastal areas located in Southern Italy ). The Etruscan language remains only partly understood, making modern understanding of their society and culture heavily dependent on much later and generally disapproving Roman and Greek sources. In
7552-483: The Etruscans to ally themselves with Carthage , whose interests also collided with the Greeks. Around 540 BC, the Battle of Alalia led to a new distribution of power in the western Mediterranean. Though the battle had no clear winner, Carthage managed to expand its sphere of influence at the expense of the Greeks, and Etruria saw itself relegated to the northern Tyrrhenian Sea with full ownership of Corsica . From
7680-553: The Etruscans were an indigenous population, showing that Etruscan mtDNA appears to fall very close to a Neolithic population from Central Europe ( Germany , Austria , Hungary ) and to other Tuscan populations, strongly suggesting that the Etruscan civilization developed locally from the Villanovan culture , as already supported by archaeological evidence and anthropological research, and that genetic links between Tuscany and western Anatolia date back to at least 5,000 years ago during
7808-499: The Etruscans were indigenous people who had always lived in Etruria and were different from both the Pelasgians and the Lydians. Dionysius noted that the 5th-century historian Xanthus of Lydia , who was originally from Sardis and was regarded as an important source and authority for the history of Lydia, never suggested a Lydian origin of the Etruscans and never named Tyrrhenus as a ruler of
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#17330863474497936-456: The Etruscans, or descended to the Romans from the Etruscans, is date. Many, if not most, of the Etruscan cities were older than Rome. If one finds that a given feature was there first, it cannot have originated at Rome. A second criterion is the opinion of the ancient sources. These would indicate that certain institutions and customs came directly from the Etruscans. Rome is located on the edge of what
8064-502: The Etruscans. There is no archaeological or linguistic evidence of a migration of the Lydians or Pelasgians into Etruria. Modern etruscologists and archeologists, such as Massimo Pallottino (1947), have shown that early historians' assumptions and assertions on the subject were groundless. In 2000, the etruscologist Dominique Briquel explained in detail why he believes that ancient Greek narratives on Etruscan origins should not even count as historical documents. He argues that
8192-495: The Greek island of Lemnos . They all described Lemnos as having been settled by Pelasgians, whom Thucydides identified as "belonging to the Tyrrhenians" ( τὸ δὲ πλεῖστον Πελασγικόν, τῶν καὶ Λῆμνόν ποτε καὶ Ἀθήνας Τυρσηνῶν ). As Strabo and Herodotus told it, the migration to Lemnos was led by Tyrrhenus / Tyrsenos, the son of Atys (who was king of Lydia). Strabo added that the Pelasgians of Lemnos and Imbros then followed Tyrrhenus to
8320-441: The Greeks and the Eastern Mediterranean and not to mass migrations. The facial features (the profile, almond-shaped eyes, large nose) in the frescoes and sculptures, and the depiction of reddish-brown men and light-skinned women, influenced by archaic Greek art, followed the artistic traditions from the Eastern Mediterranean, that had spread even among the Greeks themselves, and to a lesser extent also to other several civilizations in
8448-475: The Latins. The 7th-century BC Homeric Hymn to Dionysus referred to them as pirates. Unlike later Greek authors, these authors did not suggest that Etruscans had migrated to Italy from the east, and did not associate them with the Pelasgians. It was only in the 5th century BC, when the Etruscan civilization had been established for several centuries, that Greek writers started associating the name "Tyrrhenians" with
8576-422: The Lydians. For this reason, therefore, I am persuaded that the Pelasgians are a different people from the Tyrrhenians. And I do not believe, either, that the Tyrrhenians were a colony of the Lydians; for they do not use the same language as the latter, nor can it be alleged that, though they no longer speak a similar tongue, they still retain some other indications of their mother country. For they neither worship
8704-458: The M314 derived allele also found in a Middle Bronze Age individual from Croatia (1631–1531 BC). While the four samples of mtDNA extracted belonged to haplogroups U5a1 , H , T2b32 , K1a4 . Among the older studies, only based on mitochondrial DNA, a mtDNA study, published in 2018 in the journal American Journal of Physical Anthropology , compared both ancient and modern samples from Tuscany, from
8832-611: The Near East are attested only centuries later, when Etruscan civilization was already flourishing and Etruscan ethnogenesis was well established. The first of these attested contacts relate to the Greek colonies in Southern Italy and Phoenician-Punic colonies in Sardinia , and the consequent orientalizing period . One of the most common mistakes for a long time, even among some scholars of
8960-523: The New World. A century later, pasta was present around the globe during the voyages of discovery. Although tomatoes were introduced to Italy in the 16th century and incorporated in Italian cuisine in the 17th century, description of the first Italian tomato sauces dates from the late 18th century: the first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi . Before tomato sauce
9088-618: The Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily: West of Termini there is a delightful settlement called Trabia [along the Sicilian coast east of Palermo ]. Its ever-flowing streams propel a number of mills. Here there are huge buildings in the countryside where they make vast quantities of itriyya which is exported everywhere: to Calabria , to Muslim and Christian countries. Very many shiploads are sent. One form of itriyya with
9216-451: The Romans derived the names Tyrrhēnī , Tyrrhēnia (Etruria), and Mare Tyrrhēnum ( Tyrrhenian Sea ). The ancient Romans referred to the Etruscans as the Tuscī or Etruscī (singular Tuscus ). Their Roman name is the origin of the terms " Toscana ", which refers to their heartland, and " Etruria ", which can refer to their wider region. The term Tusci is thought by linguists to have been
9344-528: The Umbrian word for "Etruscan", based on an inscription on an ancient bronze tablet from a nearby region. The inscription contains the phrase turskum ... nomen , literally "the Tuscan name". Based on a knowledge of Umbrian grammar, linguists can infer that the base form of the word turskum is *Tursci, which would, through metathesis and a word-initial epenthesis , be likely to lead to the form, E-trus-ci . As for
9472-491: The United States was the largest consumer of pasta with 2.7 million tons . When cooked, plain pasta is composed of 62% water, 31% carbohydrates (26% starch ), 6% protein , and 1% fat . A 100-gram ( 3 + 1 ⁄ 2 oz) portion of unenriched cooked pasta provides 670 kilojoules (160 kcal) of food energy and a moderate level of manganese (15% of the Daily Value ), but few other micronutrients . Pasta has
9600-422: The aid of simple machines. Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names. In Italy, the names of specific pasta shapes or types often vary by locale. For example, the pasta form cavatelli is known by 28 different names depending upon
9728-582: The analysis of ancient samples) was not yet possible. It is only in very recent years, with the development of archaeogenetics , that comprehensive studies containing the whole genome sequencing of Etruscan samples have been published, including autosomal DNA and Y-DNA , autosomal DNA being the "most valuable to understand what really happened in an individual's history", as stated by geneticist David Reich , whereas previously studies were based only on mitochondrial DNA analysis, which contains less and limited information. An archeogenetic study focusing on
9856-468: The ancient Greek civilization. Etruscan expansion was focused both to the north beyond the Apennine Mountains and into Campania. Some small towns in the sixth century BC disappeared during this time, ostensibly subsumed by greater, more powerful neighbors. However, it is certain that the political structure of the Etruscan culture was similar to, albeit more aristocratic than, Magna Graecia in
9984-430: The ancient story of the Etruscans' 'Lydian origins' was a deliberate, politically motivated fabrication, and that ancient Greeks inferred a connection between the Tyrrhenians and the Pelasgians solely on the basis of certain Greek and local traditions and on the mere fact that there had been trade between the Etruscans and Greeks. He noted that, even if these stories include historical facts suggesting contact, such contact
10112-527: The area is the adoption, starting in about the 12th century BC, of the funeral rite of incineration in terracotta urns, which is a Continental European practice, derived from the Urnfield culture ; there is nothing about it that suggests an ethnic contribution from Asia Minor or the Near East . A 2012 survey of the previous 30 years' archaeological findings, based on excavations of the major Etruscan cities, showed
10240-691: The areas around Rome, of which four were Etruscan individuals, one buried in Veio Grotta Gramiccia from the Villanovan era (900-800 BC) and three buried in La Mattonara Necropolis near Civitavecchia from the Orientalizing period (700-600 BC). The study concluded that Etruscans (900–600 BC) and the Latins (900–500 BC) from Latium vetus were genetically similar, with genetic differences between
10368-601: The bran, initiating expansion of the pasta market. In 1859, Joseph Topits (1824−1876) founded Hungary's first pasta factory, in the city of Pest , which worked with steam machines; it was one of the first pasta factories in Central Europe. By 1867, Buitoni Company in Sansepolcro , Tuscany, was an established pasta manufacturer. During the early 1900s, artificial drying and extrusion processes enabled greater variety of pasta preparation and larger volumes for export, beginning
10496-850: The central and western Mediterranean up to the Iberian Peninsula . Actually, many of the tombs of the Late Orientalizing and Archaic periods, such as the Tomb of the Augurs , the Tomb of the Triclinium or the Tomb of the Leopards , as well as other tombs from the archaic period in the Monterozzi necropolis in Tarquinia , were painted by Greek painters or, in any case, foreigner artists. These images have, therefore,
10624-517: The cities of Latium and Campania weakened, and the area was taken over by Romans and Samnites . In the 4th century BC, Etruria saw a Gallic invasion end its influence over the Po Valley and the Adriatic coast . Meanwhile, Rome had started annexing Etruscan cities. This led to the loss of the northern Etruscan provinces. During the Roman–Etruscan Wars , Etruria was conquered by Rome in
10752-501: The city of Tarchna , or Tarquinnii, as it was known by the Romans. Tyrrhenus gave his name to the Tyrrhenians , the alternative name for the Etruscans. Although there is no consensus on which cities were in the league, the following list may be close to the mark: Arretium , Caisra , Clevsin , Curtun , Perusna , Pupluna , Veii , Tarchna , Vetluna , Volterra , Velzna , and Velch . Some modern authors include Rusellae . The league
10880-475: The continent in the course of the Neolithic Revolution ". The Etruscan civilization begins with the early Iron Age Villanovan culture , regarded as the oldest phase, that occupied a large area of northern and central Italy during the Iron Age. The Etruscans themselves dated the origin of the Etruscan nation to a date corresponding to the 11th or 10th century BC. The Villanovan culture emerges with
11008-551: The cupboard. Pasta exhibits a random molecular order rather than a crystalline structure. The moisture content of dried pasta is typically around 12%, indicating that dried pasta will remain a brittle solid until it is cooked and becomes malleable. The cooked product is, as a result, softer, more flexible, and chewy. Semolina flour is the ground endosperm of durum wheat, producing granules that absorb water during heating and an increase in viscosity due to semi-reordering of starch molecules. Another major component of durum wheat
11136-414: The depiction of a fasces on the grave stele of Avele Feluske, who is shown as a warrior wielding the fasces. The most telling Etruscan feature is the word populus , which appears as an Etruscan deity, Fufluns . The historical Etruscans had achieved a state system of society, with remnants of the chiefdom and tribal forms. Rome was in a sense the first Italic state, but it began as an Etruscan one. It
11264-402: The desired shape of the pasta. The desired moisture content of the dough is around 32% wet basis and will vary depending on the shape of pasta being produced. The forming process involves the dough entering an extruder in which the rotation of a single or double screw system pushes the dough toward a die set to a specific shape. As the starch granules swell slightly in the presence of water and
11392-425: The dies in the extruder through which the pasta is pushed determine the shape that results. The pasta is then dried at a high temperature. The ingredients to make dried pasta usually include water and semolina flour; egg for color and richness (in some types of pasta), and possibly vegetable juice (such as spinach, beet, tomato, carrot), herbs or spices for color and flavor. After mixing semolina flour with warm water
11520-402: The dough becomes irreversibly associated during drying as the moisture content is lowered to form the dried pasta product. Before the mixing process takes place, semolina particles are irregularly shaped and present in different sizes. Semolina particles become hydrated during mixing. The amount of water added to the semolina is determined based on the initial moisture content of the flour and
11648-401: The dough is kneaded mechanically until it becomes firm and dry. If pasta is to be flavored, eggs, vegetable juices, and herbs are added at this stage. The dough is then passed into the laminator to be flattened into sheets, then compressed by a vacuum mixer-machine to clear out air bubbles and excess water from the dough until the moisture content is reduced to 12%. Next, the dough is processed in
11776-559: The dough is prepared differently: it is made of flour and ricotta cheese instead. Dried pasta can also be defined as factory-made pasta because it is usually produced in large amounts that require large machines with superior processing capabilities to manufacture. Dried pasta can be shipped further and has a longer shelf life. The ingredients required to make dried pasta include semolina flour and water. Eggs can be added for flavor and richness, but are not needed to make dried pasta. In contrast to fresh pasta, dried pasta needs to be dried at
11904-543: The durum wheat endosperm during milling. They are added back to the semolina flour once it is ground, creating enriched flour . Micronutrients added may include niacin (vitamin B3), riboflavin (vitamin B2), folate , thiamine (vitamin B1), and ferrous iron . Fresh pasta is usually locally made with fresh ingredients unless it is destined to be shipped, in which case consideration is given to
12032-554: The examined Etruscans and Latins found to be insignificant. The Etruscan individuals and contemporary Latins were distinguished from preceding populations of Italy by the presence of c. 30% steppe ancestry . Their DNA was a mixture of two-thirds Copper Age ancestry ( EEF + WHG ; Etruscans ~66–72%, Latins ~62–75%), and one-third Steppe-related ancestry (Etruscans ~27–33%, Latins ~24–37%). The only sample of Y-DNA extracted belonged to haplogroup J-M12 (J2b-L283) , found in an individual dated 700-600 BC, and carried exactly
12160-523: The figureheads of sailing ships as a nude female upper torso. It is also possible that Greek and Roman attitudes to the Etruscans were based on a misunderstanding of the place of women within their society. In both Greece and the earliest Republican Rome, respectable women were confined to the house and mixed-sex socialising did not occur. Thus, the freedom of women within Etruscan society could have been misunderstood as implying their sexual availability. A number of Etruscan tombs carry funerary inscriptions in
12288-412: The first half of the 5th century BC, the new political situation meant the beginning of the Etruscan decline after losing their southern provinces. In 480 BC, Etruria's ally Carthage was defeated by a coalition of Magna Graecia cities led by Syracuse, Sicily . A few years later, in 474 BC, Syracuse's tyrant Hiero defeated the Etruscans at the Battle of Cumae . Etruria's influence over
12416-536: The form "X son of (father) and (mother)", indicating the importance of the mother's side of the family. The Etruscans, like the contemporary cultures of Ancient Greece and Ancient Rome , had a significant military tradition. In addition to marking the rank and power of certain individuals, warfare was a considerable economic advantage to Etruscan civilization. Like many ancient societies, the Etruscans conducted campaigns during summer months, raiding neighboring areas, attempting to gain territory and combating piracy as
12544-734: The form of eggs, is used to turn the flour into a dough. To address the needs of people affected by gluten-related disorders (such as coeliac disease , non-celiac gluten sensitivity and wheat allergy sufferers), some recipes use rice or maize for making pasta. Grain flours may also be supplemented with cooked potatoes . Other additions to the basic flour-liquid mixture may include vegetable purees such as spinach or tomato, mushrooms, cheeses, herbs, spices and other seasonings. While pastas are, most typically, made from unleavened doughs, at least nine different pasta forms are known to use yeast-raised doughs. Additives in dried, commercially sold pasta include vitamins and minerals that are lost from
12672-485: The golden crown, the sceptre, the toga palmata (a special robe), the sella curulis ( curule chair ), and above all the primary symbol of state power: the fasces . The latter was a bundle of whipping rods surrounding a double-bladed axe , carried by the king's lictors . An example of the fasces are the remains of bronze rods and the axe from a tomb in Etruscan Vetulonia . This allowed archaeologists to identify
12800-433: The growth of the aristocratic family as a fixed institution, parallel to the gens at Rome and perhaps even its model. The Etruscans could have used any model of the eastern Mediterranean. That the growth of this class is related to the new acquisition of wealth through trade is unquestioned. The wealthiest cities were located near the coast. At the center of the society was the married couple, tusurthir . The Etruscans were
12928-539: The introduction, for example, of writing, of a new way of banqueting, of a heroic funerary ideology, that is, a new aristocratic way of life, such as to profoundly change the physiognomy of Etruscan society. Thus, thanks to the growing number of contacts with the Greeks, the Etruscans entered what is called the Orientalizing phase . In this phase, there was a heavy influence in Greece, most of Italy and some areas of Spain, from
13056-529: The largest producers of dried pasta were Italy (3.2 million tonnes ), United States (2 million tonnes), Turkey (1.3 million tons), Brazil (1.2 million tonnes), and Russia (1 million tons). In 2018, Italy was the world's largest exporter of pasta, with $ 2.9 billion sold, followed by China with $ 0.9 billion. The largest per capita consumers of pasta in 2015 were Italy (23.5 kg/person), Tunisia (16.0 kg/person), Venezuela (12.0 kg/person) and Greece (11.2 kg/person). In 2017,
13184-510: The last phase of the Bronze Age, from the indigenous Proto-Villanovan culture , and that the subsequent Iron Age Villanovan culture is most accurately described as an early phase of the Etruscan civilization. It is possible that there were contacts between northern-central Italy and the Mycenaean world at the end of the Bronze Age. However contacts between the inhabitants of Etruria and inhabitants of Greece , Aegean Sea Islands, Asia Minor, and
13312-465: The machine by hand and, by turning a hand crank , rolls the pasta to thin it incrementally. On the final pass through the pasta machine, the pasta may be directed through a machine 'comb' to shape of the pasta as it emerges. Semolina flour consists of a protein matrix with entrapped starch granules. Upon the addition of water, during mixing, intermolecular forces allow the protein to form a more ordered structure in preparation for cooking. Durum wheat
13440-423: The most advanced areas of the eastern Mediterranean and the ancient Near East . Also directly Phoenician, or otherwise Near Eastern, craftsmen, merchants and artists contributed to the spread in southern Europe of Near Eastern cultural and artistic motifs. The last three phases of Etruscan civilization are called, respectively, Archaic, Classical and Hellenistic, which roughly correspond to the homonymous phases of
13568-523: The origin of the Etruscan people. Some suggested they were Pelasgians who had migrated there from Greece. Others maintained that they were indigenous to central Italy and were not from Greece. The first Greek author to mention the Etruscans, whom the Ancient Greeks called Tyrrhenians , was the 8th-century BC poet Hesiod , in his work, the Theogony . He mentioned them as residing in central Italy alongside
13696-620: The original meaning of the root, *Turs-, a widely cited hypothesis is that it, like the word Latin turris , means "tower", and comes from the ancient Greek word for tower: τύρσις , likely a loan into Greek. On this hypothesis, the Tusci were called the "people who build towers" or "the tower builders". This proposed etymology is made the more plausible because the Etruscans preferred to build their towns on high precipices reinforced by walls. Alternatively, Giuliano and Larissa Bonfante have speculated that Etruscan houses may have seemed like towers to
13824-504: The origins of the Etruscans; however, the consensus among modern scholars is that the Etruscans were an indigenous population. The earliest evidence of a culture that is identifiably Etruscan dates from about 900 BC. This is the period of the Iron Age Villanovan culture , considered to be the earliest phase of Etruscan civilization, which itself developed from the previous late Bronze Age Proto-Villanovan culture in
13952-437: The past, ancient Romans cooked pasta-like foods by frying rather than boiling. It was also sweetened with honey or tossed with garum . Ancient Romans also enjoyed baking it in rich pies, called timballi. Etruscan civilization The Etruscan civilization ( / ɪ ˈ t r ʌ s k ən / ih- TRUS -kən ) was an ancient civilization created by the Etruscans, a people who inhabited Etruria in ancient Italy , with
14080-417: The past, has been to associate the later Orientalizing period of Etruscan civilization with the question of its origins. Orientalization was an artistic and cultural phenomenon that spread among the Greeks themselves, and throughout much of the central and western Mediterranean, not only in Etruria. Orientalizing period in the Etruscans was due, as has been amply demonstrated by archeologists, to contacts with
14208-584: The phenomenon of regionalization from the late Bronze Age culture called " Proto-Villanovan ", part of the central European Urnfield culture system . In the last Villanovan phase, called the recent phase (about 770–730 BC), the Etruscans established relations of a certain consistency with the first Greek immigrants in southern Italy (in Pithecusa and then in Cuma ), so much so as to initially absorb techniques and figurative models and soon more properly cultural models, with
14336-456: The question of Etruscan origins was published in September 2021 in the journal Science Advances and analyzed the autosomal DNA and the uniparental markers (Y-DNA and mtDNA) of 48 Iron Age individuals from Tuscany and Lazio , spanning from 800 to 1 BC, and concluding that the Etruscans were autochthonous (locally indigenous), and they had a genetic profile similar to their Latin neighbors. In
14464-530: The same accuracy as the Greeks, they called them Thyrscoï [an earlier form of Tusci]. Their own name for themselves, however, is the same as that of one of their leaders, Rasenna. Similarly, the 1st-century BC historian Livy , in his Ab Urbe Condita Libri , said that the Rhaetians were Etruscans who had been driven into the mountains by the invading Gauls; and he asserted that the inhabitants of Raetia were of Etruscan origin. The Alpine tribes have also, no doubt,
14592-468: The same gods as the Lydians nor make use of similar laws or institutions, but in these very respects they differ more from the Lydians than from the Pelasgians. Indeed, those probably come nearest to the truth who declare that the nation migrated from nowhere else, but was native to the country, since it is found to be a very ancient nation and to agree with no other either in its language or in its manner of living. The credibility of Dionysius of Halicarnassus
14720-630: The same origin (of the Etruscans), especially the Raetians; who have been rendered so savage by the very nature of the country as to retain nothing of their ancient character save the sound of their speech, and even that is corrupted. The first-century historian Pliny the Elder also put the Etruscans in the context of the Rhaetian people to the north, and wrote in his Natural History (AD 79): Adjoining these
14848-514: The same region, part of the central European Urnfield culture system. Etruscan civilization dominated Italy until it fell to the expanding Rome beginning in the late 4th century BC as a result of the Roman–Etruscan Wars ; Etruscans were granted Roman citizenship in 90 BC, and only in 27 BC the whole Etruscan territory was incorporated into the newly established Roman Empire . The territorial extent of Etruscan civilization reached its maximum around 500 BC, shortly after
14976-459: The same suffix -χ : Velzna-χ '(someone) from Volsinii' and Sveama-χ '(someone) from Sovana '. This in itself, however, is not enough to prove Etruscan origin conclusively. If Tiberius is from θefarie , then Ruma would have been placed on the Thefar ( Tiber ) river. A heavily discussed topic among scholars is who was the founding population of Rome. In 390 BC, the city of Rome was attacked by
15104-461: The simple Latins. The proposed etymology has a long history, Dionysius of Halicarnassus having observed in the first century B. C., "[T]here is no reason that the Greeks should not have called [the Etruscans] by this name, both from their living in towers and from the name of one of their rulers." In his recent Etymological Dictionary of Greek , Robert Beekes claims the Greek word is a "loanword from
15232-420: The south. The mining and commerce of metal, especially copper and iron , led to an enrichment of the Etruscans and to the expansion of their influence in the Italian peninsula and the western Mediterranean Sea . Here, their interests collided with those of the Greeks, especially in the sixth century BC, when Phocaeans of Italy founded colonies along the coast of Sardinia , Spain and Corsica . This led
15360-541: The spoilage rates of the desired ingredients such as eggs or herbs. Furthermore, fresh pasta is usually made with a mixture of eggs and all-purpose flour or "00" low-gluten flour. Since it contains eggs, it is more tender compared to dried pasta and only takes about half the time to cook. Delicate sauces are preferred for fresh pasta in order to let the pasta take front stage. Fresh pastas do not expand in size after cooking; therefore, 0.7 kg (1.5 lb) of pasta are needed to serve four people generously. Fresh egg pasta
15488-513: The study was not clear-cut and had not provided evidence that the Etruscans were an intrusive population to the European context. In the collective volume Etruscology published in 2017, British archeologist Phil Perkins, echoing an earlier article of his from 2009, provides an analysis of the state of DNA studies and writes that "none of the DNA studies to date conclusively prove that [the] Etruscans were an intrusive population in Italy that originated in
15616-417: The town and region. Common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes. As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as pasta asciutta (or pastasciutta ), cooked pasta is plated and served with
15744-494: The type of pasta are usually matched based on consistency and ease of eating. Northern Italian cooking uses less tomato sauce, garlic and herbs, and béchamel sauce is more common. However, Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia-Romagna regions of northern Italy. In Bologna, the meat-based Bolognese sauce incorporates
15872-616: The works of the 2nd century AD Greek physician Galen mention itrion , homogeneous compounds made of flour and water. The Jerusalem Talmud records that itrium , a kind of boiled dough, was common in Palestine from the 3rd to 5th centuries AD. A dictionary compiled by the 9th century Arab physician and lexicographer Isho bar Ali defines itriyya , the Arabic cognate, as string-like shapes made of semolina and dried before cooking. The geographical text of Muhammad al-Idrisi , compiled for
16000-413: Was Etruscan territory. When Etruscan settlements turned up south of the border, it was presumed that the Etruscans spread there after the foundation of Rome, but the settlements are now known to have preceded Rome. Etruscan settlements were frequently built on hills – the steeper the better – and surrounded by thick walls. According to Roman mythology , when Romulus and Remus founded Rome, they did so on
16128-404: Was founded by Etruscans. Under Romulus and Numa Pompilius , the people were said to have been divided into thirty curiae and three tribes . Few Etruscan words entered Latin , but the names of at least two of the tribes – Ramnes and Luceres – seem to be Etruscan. The last kings may have borne the Etruscan title lucumo , while the regalia were traditionally considered of Etruscan origin –
16256-499: Was introduced, pasta was eaten dry with the fingers; the liquid sauce demanded the use of a fork. At the beginning of the 17th century, Naples had rudimentary machines for producing pasta, later establishing the kneading machine and press, making pasta manufacturing cost-effective. In 1740, a license for the first pasta factory was issued in Venice . During the 1800s, watermills and stone grinders were used to separate semolina from
16384-495: Was mostly an economic and religious league, or a loose confederation, similar to the Greek states. During the later imperial times, when Etruria was just one of many regions controlled by Rome, the number of cities in the league increased by three. This is noted on many later grave stones from the 2nd century BC onwards. According to Livy , the twelve city-states met once a year at the Fanum Voltumnae at Volsinii , where
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