page_title: Vermicelli
section_title: History
hierarchical_section_title: Vermicelli / History
caption_attribution_description: English: Vermicelli with a lemon-pecorino fonduta with fennel fronds and bottarga
context_page_description: Vermicelli is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker.
  The term vermicelli is also used to describe various types of thin noodles from Asia. In Vietnam vermicelli is the same as angel hair pasta or capellini.
context_section_description: In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his Compendium de naturis et proprietatibus alimentorum (1338) that the Tuscan vermicelli are called orati in Bologna, minutelli in Venice, fermentini in Reggio, and pancardelle in Mantua.
  The first mention of a vermicelli recipe is in the book De arte Coquinaria per vermicelli e maccaroni siciliani (The Art of Cooking Sicilian Macaroni and Vermicelli), compiled by the famous Maestro Martino da Como, unequalled in his field at the time and perhaps the first "celebrity chef," who was the chef at the Roman palazzo of the papal chamberlain ("camerlengo"), the Patriarch of Aquileia.  In Martino's Libro de arte coquinaria, there are several recipes for vermicelli, which can last two or three years (doi o tre anni) when dried in the sun.
caption: Vermicelli with a lemon-pecorino fonduta with fennel fronds and bottarga
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