Bumper spaghetti harvest in Switzerland due to mild winter there. - HotUKDeals
We use cookie files to improve site functionality and personalisation. By continuing to use HUKD, you accept our cookie and privacy policy.
Get the HUKD app free at Google Play

Search Error

An error occurred when searching, please try again!

Login / Sign UpSubmit

Bumper spaghetti harvest in Switzerland due to mild winter there.

Jumpingphil Avatar
7y, 9m agoPosted 7 years, 9 months ago
It is not only in Britain that spring, this year, has taken everyone by surprise. Here in the Ticino, on the borders of Switzerland and Italy, the slopes overlooking Lake Lugano have already burst into flower at least a fortnight earlier than usual.

But what, you may ask, has the early and welcome arrival of bees and blossom to do with food? Well, it is simply that the past winter, one of the mildest in living memory, has had its effect in other ways as well. Most important of all, its resulted in an exceptionally heavy spaghetti crop.

The last two weeks of March are an anxious time for the spaghetti farmer. There is always the chance of a late frost which, while not entirely ruining the crop, generally impairs the flavour and makes it difficult for him to obtain top prices in world markets. But now these dangers are over and the spaghetti harvest goes forward.

Spaghetti cultivation here in Switzerland is not, of course, carried out on anything like the tremendous scale of the Italian industry. Many of you, I am sure, will have seen pictures of the vast spaghetti plantations in the Po valley. For the Swiss, however, it tends to be more of a family affair.

Another reason why this may be a bumper year lies in the virtual disappearance of the spaghetti weevil, the tiny creature whose depradations have caused much concern in the past.

After picking, the spaghetti is laid out to dry in the warm Alpine air. Many people are very puzzled by the fact that spaghetti is produced in such uniform lengths. This is the result of many years of patient endeavour by plant breeders who suceeded in producing the perfect spaghetti.

Now the harvest is marked by a traditional meal. Toasts to the new crop are drunk in these boccalinos, then the waiters enter bearing the ceremonial dish. This is, of course, spaghettipicked early in the day, dried in the sun, and so brought fresh from garden to table at the very peak of condition. For those who love this dish, there is nothing like real home-grown spaghetti.
Jumpingphil Avatar
7y, 9m agoPosted 7 years, 9 months ago
Options

All Comments

(11) Jump to unreadPost a comment
Comments/page:
#1
Lol :)
#2
Nice try
#3
heh superb
#4
ALL HAIL THE FLYING SPAGHETTI MONSTER

http://onwhoseauthority.files.wordpress.com/2007/10/flying-spaghetti-monster.jpg
#5
gota go the tooth fairy has arrived hehehe
#6
#7
Shhh... Stop giving away the italian secrets!
banned#8
Wow. So now I know!

So where do they collect the meatballs from?
#9
guv
Wow. So now I know!

So where do they collect the meatballs from?


donkeys :w00t:
banned#10
bitseylango
donkeys :w00t:


I'll have you know I'm fully functional!

(I do deposit plenty of meaty balls though!!!)
#11
Wow, Cool!

Post a Comment

You don't need an account to leave a comment. Just enter your email address. We'll keep it private.

...OR log in with your social account

...OR comment using your social account

Thanks for your comment! Keep it up!
We just need to have a quick look and it will be live soon.
The community is happy to hear your opinion! Keep contributing!