Professor Massimo Montanari author of A Short History of Spaghetti with Tomato Sauce discussed his book with the Italian Cultural Society of Chicago in a virtual event. The book examines the history of pasta and tomato sauce. Professor Montarai explained, “pasta is a very very old object”.

In ancient societies, pasta was identified as a variant of bread (Asiatic bread) explains Professor Montanari. He goes on to share the important influence Sicily played in the role of cultivating durum wheat. One of the first references in a cookbook refers to spaghetti as little worms.