Marinara Sauce: The True Italian Origins

One of the most frequently asked questions about Italian cuisine is whether there is a dish called marinara sauce. In this article, we delve into the roots of this beloved sauce and clarify why it doesn't exist as such in Italy.

Understanding Pizza All'Antica and Pizza alla Marinara

While the term marinara sauce may be familiar to many, it is not an authentic Italian concept. In Italy, the sauce is primarily associated with the pizza known as Pizza alla Marinara or simply Una Marinara.

The phrase Marinara translates to "of or in the manner of sailors," and this reflects the historical origin of the dish. Pizza alla Marinara is a simple but flavorful pizza that dates back to the 19th century, suitable for consumption on the go and perfect for seafaring men.

Ingredients and Preparation of Pizza All'Antica

Pizza all’antica, the predecessor of Pizza alla Marinara, was typically made with tomato sauce, garlic, salt, and extra virgin olive oil. This plain and fresh sauce was a staple during summer when tomatoes were abundant, adding just a few fresh basil leaves. In winter, this base sauce was modified by adding crushed tomatoes, salt, and a hint of oregano.

Regional Variations of Mariner Sauce

The concept of marinara sauce varies across different regions and cuisines. For example:

In Italy: Ala marinara sauce is a basic tomato sauce made with olive oil, garlic, herbs (usually oregano and basil), and sometimes olives, anchovies, and capers. In Australia, New Zealand, South Africa, and Spain: Marinara sauce is often a tomato-based seafood sauce. It is made with a combination of garlic, herbs, and various seafood ingredients. In the United States: An American version of marinara sauce is typically chunky and includes garlic, herbs, red pepper flakes, and onions, giving it a slightly different flavor profile.

The True Originality of Marinara in Italy

When you order marinara in Italy, you are not served a sauce but rather a dish that is more accurately referred to as pasta al pomodoro. This basic tomato sauce can be enjoyed year-round, adjusted for seasonality:

Summer: A simple tomato sauce with garlic, olive oil, a few fresh basil leaves. Winter: The same base with crushed tomatoes, salt, and oregano.

It's important to note that these recipes are not strictly called marinara in Italy. Instead, each variation has its own name, like pasta all’antica or al rigatoni al pomodoro.

Conclusion

While the term marinara sauce has gained popularity globally, it does not have a distinct place in Italian culinary traditions. Understanding the true origins and regional variations of this beloved sauce can help clear any confusion and deepen your appreciation for authentic Italian cuisine. Whether you are enjoying a classic pizza all'antica or a more complex version of marinara sauce, the flavor is sure to be satisfying and memorable.