€ 56 120 min
Marco Gavio Apicio, a Roman cook, invented a recipe formerly called “Patinam apicianam sic facies”, or “Apicius cake”, which was similar to ravioli. According to historians, however, the raviolo could have been a synonym of tortello (or a filling wrapped in pasta), or an egg-shaped dough cooked in broth. Also as regards the name, as we said, there are different hypotheses: it could derive from “rabiola”, that is a small turnip, or from “rovigliolo”, that is a tangle, or it could also derive from the name (precisely, Ravioli) of the first chef from Gavi Ligure, a town that belonged to the Republic of Genoa. In fact, there are still residents in the area with the same surname. The chef Ravioli seasoned them with a little cooking water and red wine. As far as the year of birth is concerned, we only know that the raviolo is the only stuffed pasta which we have news of in the XII and XIII centuries (written on “Agricultural landscape in Liguria”) and also that in 1100 a settler from Savona supplied his owner of ravioli-based meals. The city of Genova began to spread the ravioli around 1200, with the exchanges that it used to do in fairs and arrived in Parma before the end of the century. Even in the “Decameron”, Boccaccio talks about it by describing the delicacies of the country (year 1300).