Welcome to Amor Di Pasta!
Amor Di Pasta is a family owned and operated restaurant by Italian owners . The Chef is a native of Ferrara Italy and he is specialized in hand-made pasta and the Italian delicacy Focaccia.
We here at Amor Di Pasta want you to feel as if you are a part of our family stopping by for a delicious home cooked Italian meal. So come grab a chair and a glass of wine and enjoy your meal!
The story of Amor di Pasta begins in Ferrara, a city of Emilia Romagna, our chef’s city of origin, where traditionally all food is hand-made with the use of natural ingredients. In the regions of Italy, the recipes are passed from generation to generation keeping the original recipe through decades. This is the target of Amor di Pasta, to present to our customers dishes of Italian tradition created by respecting the ancient recipes, using the same natural and original ingredients, to recreate in your dish a real palate pleasure.
The search for gusto is a way to exist. The pleasure of enjoying a great dinner table brings out the best mood and transforms the moment into a memory. Olive oil brings to the table the whistle of the trees, the bread the yellow of the grain fields, the tomato the sun of our gardens and the fresh pasta the sweet memories of our grandmothers. Those who love food can recognize the pleasure of a small piece of bread, with a little oil and salt, but even more will know the pleasure of the tradition and the pleasure of a dish made for the family and its values.
The history of
In Greek mythology, it is believed that the god Hephaestus invented a device that made strings of dough. This was the earliest reference to a pasta maker.
In the 14th and 15th centuries, dried pasta became popular for its easy storage. This allowed people to store pasta on ships when exploring the New World. A century later, pasta was present around the globe during the voyages of discovery.
The invention of the first 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 was introduced, pasta was eaten dry with the fingers; the liquid sauce demanded the use of a fork.
The Italian Ritual of "fare la scarpetta"
Fare la scarpetta is a phrase in the Italian language that’s close to the heart of everyone who has enjoyed a delicious plate of pasta with sauce. Meaning “make the little shoe,” it refers to the small piece of bread used to mop up the last of the sauce on your plate. As with many Italian expressions, the reasoning behind the phrase is visual: sweeping the bread across the plate the finger becomes the leg that pushes the bread which becomes the shoe. It’s not only an essential part of an Italian meal, but it is seen as a way to extend the pleasure of the repast.
This said according to “Il Galateo”, the guide to the rules of polite behaviour and etiquette: it is acceptable to engage in the practice during an informal meal, however, in a formal setting and in public, when making the little shoe you must use a fork and not your finger to move it across the plate.