{"id":1517,"date":"2023-08-08T09:44:38","date_gmt":"2023-08-08T07:44:38","guid":{"rendered":"https:\/\/www.baccofurore.it\/?p=1517"},"modified":"2024-08-09T20:58:19","modified_gmt":"2024-08-09T18:58:19","slug":"vermecielle-cu-e-vongole","status":"publish","type":"post","link":"https:\/\/baccofurore.it\/en\/vermecielle-cu-e-vongole\/","title":{"rendered":"Vermecielle cu' e Vongole"},"content":{"rendered":"<p class=\"wp-block-paragraph\">The ancient <strong>\"Trattoria Bacco\"<\/strong>of Furore, opened in 1927 by our grandfather Raffaele Ferraioli, prepares the \"<em>Vermicelli<\/em> ( and not Spaghetti!) <em>clam<\/em>\" since its inception, dating back some 90 years.<br>We specify that the correct term to use is \"<em>Vermicelli<\/em>\". It is no coincidence that in Neapolitan slang we say \"<em>Vermecielle cu' e Vongole<\/em>\". The term \"<em>spaghetti.\"<\/em> is, however, Italian and was first reported in 1819 by Tommaseo's Dictionary of the Italian Language.<br>At our place, this dish is prepared with rare expertise <strong>Erminia Cuomo<\/strong>, on an ancient recipe, using a few but irreplaceable cherry tomatoes from the <em>piennolo<\/em>, capable of imparting additional scents to seafood and, most importantly, acting as a sponge and absorbing all the aromas of the seafood when they open.  One can even do without clams and prepare the famous \"<em>Vermicielle cu' e vongole fujute.\"<\/em> which tastes of the sea despite the absence of clams and is a monument of so-called poor cuisine.<br>In front of this dish the great <strong>Raffaele Viviani<\/strong>, our regular guest during his Sunday trips \"out of town,\" in a beautiful poem dedicated to Grandfather Raphael, had to exclaim:\"<em>'Nu piatto 'e vermecielle ca par' oro!\"<\/em><br>This is, in any case, the signature dish of Christmas Eve in the Neapolitan tradition, when the cherry tomatoes are dehydrated just right and, freed from their seeds, act as a cushion for the clams.<\/p>","protected":false},"excerpt":{"rendered":"<p>L\u2019 antica \u201cTrattoria Bacco\u201ddi Furore, aperta nel 1927 da nostro nonno Raffaele Ferraioli,\u00a0 prepara i \u201cVermicelli ( e non gli Spaghetti!) a vongole\u201d fin dalla nascita, che risale a circa&hellip;<\/p>","protected":false},"author":1,"featured_media":539,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-1517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette"],"_links":{"self":[{"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/posts\/1517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/comments?post=1517"}],"version-history":[{"count":0,"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/posts\/1517\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/media\/539"}],"wp:attachment":[{"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/media?parent=1517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/categories?post=1517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/tags?post=1517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}