Mangiamaccheroni - Neapolitan Macaroni Eaters

fx

Fri, 25 Mar 2016 16:04:44 GMT

Thanks Colette! There are over 250 articles for you to read anytime you want, and more on the way

Colette

Fri, 25 Mar 2016 15:03:08 GMT

I don"t know how I ended up on your email list but am I ever glad I am on it! Fascinating! I can"t wait to read more! Thank you for sharing!

Eljefe

Sun, 25 Nov 2012 17:22:58 GMT

Hi,My name is Michael, and I am a student in Mrs. Truong"s class at Manor School. I was lkooing at your website, and I have an idea for a pizza. You should try omelet pizza. You could put cheese, pieces of sausage or a hot dog, peppers, or bacon. Doesn"t this sound good? Let me know what you think.Sincerely,Michael

fx

Thu, 23 Apr 2009 14:06:49 GMT

Adel I am not sure about making a large amount of macaroni in a factory, most I make is kilogram at a time. Dessication is very important, you need to dry them very slowly or they will break. Have you tried adding a little olive oil in the mixture? Roughness of the surface is a desirable quality when it comes out of a bronze die, as the sauce sticks better to the pasta. How long do you knead the dough before extruding? Have you tried using more or less water? Do you use any eggs?

Adel Younis

Thu, 23 Apr 2009 12:41:19 GMT

Hi,
Nice article about how macaroni had started and development that ensued , but kindly will you help me with your valuable opinion about how to make good macaroni free of defects since I tried my best to do good macaroni in my own pasta factory with no good result , many defects ,I mention some now :
1)Deformed figures for instnace the tube figure which it looks like open-ended cylinders not with circular ends.
2) the macaroni produced is not with good smooth texture ,rather it looks plain rough on the surface.
3)it doesnt withstand overcooking , it breaks soon when get boiled ,
I would highly appreciate your help
with best regards
sincerly yours
Adel Younais

fx

Wed, 18 Feb 2009 20:33:16 GMT

Hazem, sorry but I wouldn"t know.

Hazem

Sat, 24 Jan 2009 11:43:50 GMT

Hi, i love the mangiamaccheroni posters, i am in naples and want to buy some of those posters but can"t find any. Have walked around the old city but no luck. Is there any specific place you might know i can buy some of these posters?
Great Article
Thank you
Hazem

fx

Sat, 2 Feb 2008 14:49:41 GMT

Farace, I am glad to find a fellow mangiamaccheroni-postcards collector! Do you have any such postcard you could not see on my webpage? They must evoke vivid images for you if your grand father oversaw macaroni production lagi� on the Amalfi Coast! Thanks for the visit anyway!

Farace

Fri, 1 Feb 2008 12:03:01 GMT

Acquaintances of mine would have me believe that I"m the only person in the world that collects postcards of people selling and eating macaroni. Now I see that I certainly am not. You have several I"ve never even seen. I find them fascinating for several reasons, not the least of which are that my great-grandfather was foreman of a pasta factory in Minori, Italy (near Amalfi) before WWI, and that I get to see some of the poverty of southern Italy from around that time; I get a small glimpse into how my family might have lived and what they left behind when my widowed great-grandmother brought my grandfather to the US in 1916.And now that I"ve seen this, I"m going to have to look at the rest of your site. Thanks!

alex

Sun, 18 Nov 2007 21:23:26 GMT

Loved your article and the pics. I was wondering where you got the photo"s from.Thanks and well done on such a great site.

BINIAM

Sat, 22 Sep 2007 15:31:14 GMT

DEAR SIRI WANT TO BUY PASTA AND MACARONI MACHINERIES PLEASE SEND YOUR COMPANY PRODACTES PHOTO AND SIZE.BEST REGARDSBINIAM

biz

Mon, 30 Jul 2007 12:50:44 GMT

I believe the practice of eating pasta with the hands may reflect an era when Neapolitan culture unconsciously showed more of its "eastern" influences, prior to the �unification of Italy. To this day, old school Neapolitans �and traditionalists will eat their pizza with their hands. That is to say that it is unsliced, left whole. They do it by tearing the whole pizza apart and breaking off small pieces that are then sometimes dipped in the oil and sauce on top. No forks, no knives, and no pizza wheels.

Lyra

Tue, 24 Jul 2007 15:28:18 GMT

There must be some special technique to getting the pasta down your throat without burning yourself or dropping it in the dirt....I take it the food stands had plates but no forks in those days. I wonder why that is.

Steamy Kitchen

Tue, 24 Jul 2007 12:39:40 GMT

Once again, you"ve captured my heart with your words! Love this post.

Macha

Sun, 22 Jul 2007 06:19:05 GMT

The pictures are wonderful! Great article!

parshu narayanan

Sat, 21 Jul 2007 09:35:43 GMT

Thank you for sharing such a vivid and fascinating slice of history. I felt I was walking along a street in 19th Century Naples. Alas, the dust, the poor children, the pi-dogs and the street food all mixed up is all too easy for a 21st century Indian to imagine.