De Cecco Vermicelli n°170 Pasta 500g – Italian Gourmet UK

Vermicelli belong to the large spaghetti family and are characterized by the fact that they are thicker and fuller than spaghettoni. Vermicelli originally comes from the Neapolitan region and is considered to be one of the oldest types of pasta. Maestro Pastaio Barnaba da Reatinis was mentioned in 1338, who stated that vermicelli is also widely used in northern Italy with different names: 'Brasse' in Bologna, 'Minutelli' in Venice, 'Fermentini' in Reggio Emilia and 'Pancardelli' 'in Mantua. They taste particularly good with tomato sauce or are seasoned with vegetable sauces such as zucchini, eggplant and peppers. Also excellent with quick dressings with oil, garlic and chilli or with fish and shellfish sauces. After seasoning, they taste particularly good if they are tossed into a pan with a little oil. Available in 500 g packs.
Vermicelli belong to the large spaghetti family and are characterized by the fact that they are thicker and fuller than spaghettoni. Vermicelli originally comes from the Neapolitan region and is considered to be one of the oldest types of pasta. Maestro Pastaio Barnaba da Reatinis was mentioned in 1338, who stated that vermicelli is also widely used in northern Italy with different names: 'Brasse' in Bologna, 'Minutelli' in Venice, 'Fermentini' in Reggio Emilia and 'Pancardelli' 'in Mantua. They taste particularly good with tomato sauce or are seasoned with vegetable sauces such as zucchini, eggplant and peppers. Also excellent with quick dressings with oil, garlic and chilli or with fish and shellfish sauces. After seasoning, they taste particularly good if they are tossed into a pan with a little oil. Available in 500 g packs.

Whenever I hear the phrase 'Italian food' people talk about pizza, pasta, and the like. I am pretty sure this is not what Italians eat every day. What other types of foods