Maccheroni

Large kettles stand full of dressed maccheroni, with cheese scattered over it, and decorated with small pieces of love apple.

Part of the supper, consisting of boiled and fried fish; French beans, and different kinds of fried vegetables, was quickly served; fried light pastes and a dish of maccheroni with cheese, were afterwards brought in.

The whole of the next morning was taken up in kneading the paste for making the maccheroni; […]

In the kind of eating-house that suited his mood, an obscure bettola probably never yet patronized by Englishman, he sat down to a dish of maccheroni and a bottle of red wine.

When the maccheroni are dried (twelve hours of exposure are usually sufficient) they are ready to be packed and shipped.

When Mariannina has sent us in a particularly nice and generous dish of maccheroni garnished with a few pieces of meat, she does not always serve the companatico, but keeps it for the evening meal, and boasts of her economy.

The maccheroni are of course excellent, but most foreigners cannot live on maccheroni alone.

It didn’t take long for him to choose his table; for, sitting alone in a quiet part of the room, Colonel George Crimmins was eating maccheroni like a Neapolitan!