Vermicelli

Vermicelli (; , , also , ) 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''.

Thickness comparison

As defined in Italy:

In the United States, the National Pasta Association (which has no links with its Italian counterpart, the Unione Industriali Pastai Italiani) lists vermicelli as a thinner type of spaghetti.

The Code of Federal Regulations of the United States of America defines "spaghetti" and "vermicelli" by diameter:

History

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.

Vermicelli in other countries

Middle East and East Africa

Vermicelli, called ''shaʿīriyya'' (شعيرية) in Arabic, is used in one of the most common ways of cooking rice in Egypt and the Levant. The vermicelli is browned by frying with oil or butter, then rice and water are added.

In Somalia, it is used in a sweet dish called ''cadriyad'', originating from the Yemeni ''ʿaṭriyah'' (عطرية). The vermicelli is browned by frying with butter, then water, sugar and cardamom are added until it has softened slightly. The dish is similar to the Indian '' Sheer khurma''. However, no milk or cream is added. Bananas can also be added on top. It is usually eaten as a dessert or as a side-dish with Somali spiced rice dishes.

''Cadriyad'' is also a common dessert in certain parts of Ethiopia, particularly in the Arab-influenced Harar-ghe region, where it is known as ''attriya'' and is served cold, often with a thin layer of custard on top.

Iberia

Possibly due to the Umayyad influence,ANDREW, Colman.
''Catalan Cuisine: Vivid Flavors from Spain's Mediterranean Coast''
' Spain and Portugal use a type of vermicelli called '' aletria''. It is mostly used for soups or desserts. In modern-day Portugal, ''aletria'' usually refers to a dessert similar to a rice pudding, but replacing the rice with ''aletria''.

The Americas

The '' fideo'' is a type of noodle, produced in Europe since medieval times, best known as ''fideus'' or ''fidelis'', which spread to Mexican and Latin American cuisine, and is often referred to by speakers of English as "vermicelli." It is commonly used in chicken soup and in ''sopa seca'', a type of side dish.

Indian subcontinent

In countries of the Indian subcontinent, vermicelli is available either as long strands or cut into about 2 cm long pieces. Vermicelli is known by various local names such as, ''Sewiyun in Sindhi, Semya'' in Telugu, ''sémiya'' when made with wheat & ''sevai'' when made with rice in Tamil, ''Semiya'' in Malayalam, ''shavige'' in Kannada, ''shemai'' in Bengali, ''seviyan'' in Hindi, Urdu

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