Spaghetti the most famous format born in the South of Italy and in the cities with the greatest concentration of pasta factories: Naples, Genoa and Liguria in general.

Historically the first official evidence of the name "spaghetto" goes back to 1819 on the pages of the first Italian dictionary by Nicolò Tommaseo and Bernardo Bellini. This is how it is defined "singular masculin, diminutive of spago (thread)" and with a mention to how "Spaghetti soup" should be: as thick as a thread of spago and as long as sopracapellini". In 1957 BBC broadcasts the first scientific documentary on their production. The following day BBC phone lines were chocked up with phone calls of people asking for more information on spaghetti producers and distributers in order to buy them.

Spaghetti can be served with fresh or canned tomato warm or cold sauces with vegetables and aromatic herbs. Excellent with quick hot spicy sauces with garlic and Cayen pepper. Also perfect with fish and shellfish sauces, "white" sauces made with milk cream, mascarpone, soft and melted cheeses, adding spices such as saffron, radish curry and ginger.