The best macaroni is made in the neighbourhood of Naples.

The wheat that grows there ripens quickly under the pure blue sky and hot sun, and consequently the outside of the wheat is browner while the inside of the wheat is whiter than that grown in England.

The wheat is ground and sifted repeatedly.

It is generally sifted about five times, and the pure snow-white flour that falls from the last sifting is made into macaroni.

It is first mixed with water and made into a sort of dough, the dough being kneaded in the truly orthodox Eastern style by being trodden out with the feet.