(单词翻译:单击)
Stroncatura is a type of pasta from Calabria, in Southern Italy.
Stroncatura是意大利南部卡拉布里亚的一种意大利面。
It's a bit like linguini, with a few notable differences: it's slightly darker, has a rougher texture, and for much of its history it was illegal.
它有点像意大利扁面条，但两者有一些明显的区别：Stroncatura颜色略深一些，质地更粗糙，而且其诞生之后的大部分时间，都属于违禁品。
So how did it go from contraband comestible to a regular in some of the world's finest restaurants?
那么，它是如何从违禁品变成世界上一些顶级餐厅的常见菜品的呢？
Hi, I'm Justin Dodd.
嗨，我是贾斯汀·多德。
Welcome to Food History.
欢迎来到食物的历史。
Stroncatura is one of many pasta varieties with a fascinating backstory.
Stroncatura是背景神秘的众多意大利面品种之一。
But before we dive into that, let's talk about the origins of pasta itself.
但在我们深入讨论这一问题之前，让我们先来谈谈意大利面本身的起源。
Most people know the story of Italian explorer Marco Polo bringing noodles back from China.
大多数人都知道意大利探险家马可波罗将面条从中国带回意大利的故事。
It's a fun story, but it's also pretty inaccurate.
这是一个有趣的故事，但不是很准确。
Pasta was already popular in Italy by the time Marco Polo made his famous voyage to China at the end of the 13th century.
马可波罗在13世纪末进行他有名的中国之旅时，意大利面已经在意大利很流行了。
And while the Chinese may have been enjoying noodles for thousands of years before pasta first landed in Italy, that doesn't necessarily mean the dish took a direct route from one country to the other.
虽然在意大利面首次进入意大利之前，中国人可能已经吃了几千年的面条，但这并不一定意味着意大利面是从中国直接进入意大利的。
Some historians credit pasta's arrival in Italy to the Arabs.
一些历史学家认为阿拉伯人是将意大利面引入意大利的功臣。
When Arab groups brought pasta to Italy, it's likely they also shared their technique for drying it, which they developed as a preservation method on long journeys.
阿拉伯团体将意大利面带来意大利时，很可能还分享了自己的烘干技术，这是他们在长途旅行中开发的一种食物保存方法。
This early Arabian pasta found its way in Greece as well.
这种早期的阿拉伯面也传到了希腊。
The ancient Greek word for ribbon is itrion, and some experts think this is related to the Arabic word for "noodle," itriyya.
古希腊语中的“丝带”一词是itrion，一些专家认为这与阿拉伯语中的“面条”一词，itriyya相关。
Lasagne, one of the earliest known pasta shapes, traces its origins to Ancient Rome by way of Ancient Greece.
千层面是已知最早出现的意大利面形状之一，它的起源可以追溯到古罗马和古希腊。
Today, lasagne is the wide, flat noodle used to make...
如今，千层面一种宽而扁平的面条，用来制作……
Lasagna, the cheesy, tomato-y dish that's popular with many foodies and 100% of cats who hate Mondays.
千层面。这是一种奶酪味、番茄味的菜肴，深受许多美食家和讨厌周一的猫的欢迎。
In a pre-Garfield world, lasagne - called laganon in Ancient Greece and laganum in Rome - looked pretty different.
在加菲猫出现之前的世界里，千层面——在古希腊被称为laganon，在罗马被称为laganum——看起来完全不同。
As I covered in our episode on ketchup and mustard, the tomato didn't come to Europe until the 16th century, and some interesting ingredients were used in proto-lasagna before its arrival.
正如我在番茄酱和芥末的那一集中所提到的那样，西红柿直到16世纪才来到欧洲，在它到来之前，人们用一些有趣的配料制作原始的千层面。
One early recipe from the late 4th or early 5th century cookbook Apicius called for a sauce of cooked sow's belly, raisin wine, and the breasts of figpeckers to be layered between thin pancakes.
在公元4世纪末或5世纪初的烹饪书《阿比修斯》中，有一种早期的食谱是在薄薄的煎饼之间加入酱汁，这种酱汁是由煮熟的母猪肚、葡萄干酿成的葡萄酒和啄无花果的鸟的胸部制成的。
A lasagna recipe from the 14th-century Italian cookbook Liber de Coquina looks a little more familiar, with instructions saying to layer grated cheese and spices in with the pasta.
14世纪的意大利烹饪书《Liber de Coquina》中的千层面食谱看起来和现在更相像，是在意大利面中加入磨碎的奶酪和香料。
No mention of figpecker breasts, how odd.
没有提到啄无花果的鸟的胸部，太奇怪了。
Whatever the provenance, Italians embraced pasta, and not just because it tastes good.
无论意大利面来自哪里，意大利人都十分喜欢它，这不仅仅是因为它味道好。
The region's climate makes it the perfect environment for growing durum wheat, the primary ingredient in pasta, along with eggs or water.
该地区的气候使其拥有完美的硬粒小麦种植环境，而硬粒小麦，以及鸡蛋或水，是意大利面的主要成分。
Dough made with durum wheat flour, or semolina, has a high gluten content that allows it to be stretched into different shapes.
用硬粒小麦粉，或者叫粗粒小麦粉制成的面团面筋含量很高，可以拉伸成不同的形状。
And when semolina pasta is dried, it has a long shelf life.
干燥的意大利面保质期很长。
Durum wheat also sets Italian pasta apart from Asian noodles.
意大利面条与亚洲面条的区别也在于硬粒小麦。
Noodles from Asia are traditionally made with rice flour, and even wheat noodles like those found in some Chinese dishes use a different variety of wheat than durum.
传统的亚洲面条是用粘米粉做的，就算是中国菜肴中出现了小麦面条，它所用的小麦品种也不同于硬粒小麦。
So if pasta is from Europe and noodles are from Asia, what does that make vermicelli?
那么，如果意大利面来自欧洲，面条来自亚洲，那意大利细面条呢？
Well, depending on the recipe being used you could fairly put it in either camp, but it first emerged as a pasta in Italy roughly six centuries ago.
根据食谱，你可以把它归入任何一个阵营，但它作为一种意大利面出现在意大利的时间，最早是在大约六个世纪前。
