Un percorso storico e un modello gastronomico. La Sardegna e l'"obra de pasta"nel Mediterraneo del XIV-XV secolo

Pasta, among all food, is certainly the marker of cultural and social identity par excellence for the Italian cuisine. Created by a simple mixture of water and flour, pasta is, still today, the most widespread stereotype of Italianness connected to the kitchen table. Pasta has always been one of the basic foods of the "Mediterranean diet" and it is so substantial to be a real indicator of "civilization" as only a few other products, can boast which are fruit of men's labour and intelligence. Starting from this consideration and to better understand the historical value of the path of pasta, my attention will focus particularly on the Middle Ages to analyze the production of pasta in Sardinia, during the XIV-XV centuries, and its wide spread in the late Middle Ages Mediterranean Sea.