Primitive people used to eat them with what nature had to offer: herbs, roots, fruits, cereal grains, eggs, honey, fish, meat of wild animals , snails, frogs, etc. ...
The gathering, hunting and fishing have been for millennia forms of food supply that enabled the birth of a kitchen from which lawn grasses and the mountain, fishing and game no longer exit.
Later, with the advent of herding, milk and meat abound and the power supply becomes more varied and abundant.
The next stage sees the development of agriculture, particularly grain farming, with the inclusion of bread in the diet.
During these periods were discovered and learned to use the fenomini the fermentation and proofing, allegedly discovered by the Middle Eastern civilizations that spread and then in 'Central and Southern Europe.
important role, perhaps structural, for the establishment of Italian cooking past, contemporary and likely future, it was the Etruscan civilization. Present in Emilia Romagna, Tuscany and Northern Lazio partirre in the ninth century BC influenced all future cultures present in those regions.
Furono i primi a preparare la pasta, tagliandola a grosse strisce, le schiacciate con l’uva, il pane di grano, farro o spelta; allevarono ovini e suini, nonché bovini nell’attuale Maremma –questi ultimi usati come animali da lavoro.
Bibliografia e sitorafia - http://eugeenblog.blogspot.com/2010/06/bibliografia-e-sitografia.html
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