Derek Sping's Guide to Spaghetti

At the Buxton Bugle, we are always happy to receive feedback and ideas for new articles. Recently, Alister Farrall got in touch with the following request:

‘Please make an article about spaghetti’.

Well, we are always eager to please our readers, so here goes:

Spaghetti comes in two flavours: tinned and sticky. It was first produced in 675BC by a pair of talking dogs called Lady and Tramp.

The first known written reference to spaghetti dates from the 5th century AD. It is a recipe for spaghetti bolognaise and specifies that the tomatoes used for the sauce should be left out next to a small red statue for three days before cooking.

On April Fools Day in 1957, BBC Panorama aired a report about a spaghetti tree harvest in Switzerland; many viewers believed it was real and contacted the BBC asking where they could buy a spaghetti tree.

In 2015, researchers from Flinders University in South Australia reported they had spliced spaghetti and tomato genes. They are working on splicing the result with onion and garlic and soon you will be able to buy instant spaghetti bolognaise.

There are variations of spaghetti serving all over the world. In Australia, it is often mixed with vegemite and served in a bun. In the Philippines, it is often sweetened with sugar. In Vietnam, it is often eaten raw as a delicacy. In parts of South America, it is often topped with raw vegetables and mayonnaise.

Note: most of the above facts are completely made up (thanks, Captain Obvious!). However, there are actually three true facts hidden somewhere in there. Can you spot them?