Although it is known as the quintessential Italian food, history tells of an ingredient similar to pasta that had arrived to the Bel Paese onboard Arab ships that set sail in Sicily.
It is in any case certain that the word macaroni derives from the Sicilian maccaruni, meaning: “pulling pasta with brutal strength”. In the region’s capital, along with the world-famous short tubular type, there was another format, the tria, which were a type of vermicelli pulled and let to dry on the outside of shops.
A street in Palermo hosted a number of such shops and is dedicated to the art of macaroni-making.
Buon appetito!
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