Spaghetti n. 5, thin and delicate, are perfect for light and refined dishes. This type of spaghetti is thinner and cooks faster, their quick cooking makes them ideal for quick meals without sacrificing taste. Try them with a simple dressing of garlic, oil and chili pepper, or pair them with fresh seasonal vegetables for a healthy and tasty dish. According to a popular theory, Marco Polo brought them to Italy on his return from China in the 13th century. However, recent research debunks this fascinating legend, demonstrating that durum wheat pasta had already been present in the South for a long time. In fact, it was the Arabs who introduced dried pasta to Sicily during their occupation in the 9th century. The oldest historical document on pasta in Italy is a writing by an Arab geographer from the 12th century, which tells of the production in Trabia, Sicily, of a type of pasta in the shape of threads called “ittriyya“.
