Sumary of A potted history of pasta (and how the world fell in love with it):
- Centuries later, with production fast-tracked by the Industrial Revolution, it went on to seduce many other nations.
- Probably derived from that, a dried vermicelli-like product accompanied eighth-century Libyan invaders to Sicily.
- Compiling a report for the island’s Norman king, Roger II, the geographer Muhammad al-Idrisi documented “vast quantities” of spaghetti-style trii (presumably a derivation of itriyya) being mass-produced near the capital Palermo.
- ”References to the likes of macaroni, ravioli and vermicelli increasingly recur in Italian records from the 13th century onwards.
- Pasta even makes it into Giovanni Boccaccio’s 14th-century literary masterpiece The Decameron, which features a fantasy sequence involving chefs rolling macaroni down a mountain of grated parmesan – already installed as one of pasta’s BFFs – to gluttons salivating below.
- Production and pomodoriAlthough the early production of dried pasta continued on Sicily and was seen in the north-western region of Liguria, bakery-made fresh pasta held sway in mainland Italy.