The spaghetti harvest

The Italians have been very secretive about the pasta harvests. We have only very old footage, and actually putting it on the net is brave of me, as they have a band of assassins descended from an ancient triad, who are tasked with wiping out any reference to it. If I don’t post here again, you will know why.

One of the greatest deep dives into food production, ever.

Some of those area have since gone biodynamic.

You should see the underground footage of the harvesting of Orecchiette in the Bari region of Italy.
Not for the faint of heart.

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Sadly that story has been silenced for none to hear.

But now that we have your ear…

Such a labor-intensive process. Can’t let them hang too long, or they will no longer be al dente!

Don’t even ask how they make Riga-Tony

Classic, I was a kid at the time but I recall the fuss it made.

Another classic was the Guardian special on the islands of Sans Serif, with the two halves Upper Caisse and Lower Caisse. I recal a General Pica as its ruler iirc.
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I first saw it on the Jack Paar show.