The processing of durum wheat underlies all of these stories. Every bite of pasta catapults back into a distant time when, in Palermo (Sicily), geographers acting as travel guides ante litteram witness for their first time “food made of wheat with the shape of thread.” In his memoirs from 1154, Al-Idrisi recalls how this “moist and fresh” food product (triyah, from the Arabian root tari-) would be exported in barrels around Italy.
To this day, Sicily boasts the “tria bastarda” and the “vermiceddi di tria,” while the “tridde” remains typical of the province of Bari. Nouvelle Terre strives to perpetuate the millenary-old export-oriented nature of those Italian food products which, already long ago, succeeded in conquering the taste buds and imagination of humans with different backgrounds.
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