The Secret Life of Spaghetti


Manage episode 228005272 series 1301237
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Dan Saladino looks at our long and tangled relationship with spaghetti. Both carbs and meat are under scrutiny and Mintel, which monitors consumer behaviour around the world, says we're eating less pasta. With that in mind Dan explore the past, present and future of a much loved British classic, Spaghetti Bolognese. Food historian Polly Russell uses the British Library's archives to help plot Britain's love affair with pasta, and goes in search of some of the earliest references and recipes for 'spag bol'. The food writer Daniel Young of Young and Foodish takes Dan on a tour of spaghetti history with lunch at The River Café, not the world famous restaurant but a traditional British café of the same name run by an Italian family who arrived in London in the 1950s. Spag Bol has been on their menu for nearly half a century. Meanwhile Dan's dad Liborio, who arrived in the UK in the mid 1960s finds out if his Britalian style spaghetti Bolognese sauce has enough to impress Giorgio Locatelli. The historian, John Dickie, author of Delizia, explains how making a television series for Italian television, Eating History (for SBS Food), led him to the world's first ever pasta factory. Dan also visits Italy's biggest pasta factory, owned by the Barilla family, where miles of the 'Spaghetti No.5' shape flows off the production line. Jacob Kennedy, chef and owner of Bocca di Lupo, together with Daniel Young, help Dan stage a pasta pop-up event at which the authentic Tagliatelle al Ragu Bolognese is pitched against a 1960s style Spag Bol. Have British eaters become too sophisticated for the home grown and will they vote for authentic Italian tradition instead? If this programme doesn't make you want to sit down to a big bowl of pasta and ragu, nothing will!

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