The processing of durum wheat underlies all of these stories. Every bite of pasta catapults you back to a distant time when geographers acting as travel guides ante litteram crowded the Sicilian town of Palermo. Here they witnessed the making of food from 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 modern province of Bari.
buononaturale strives to perpetuate the millenary export-oriented nature of Italian food products that, for a long time, have succeeded in conquering the taste buds and imagination of humans from different backgrounds.