text: Medieval Italy \nAround the year 1000, we have the first documented recipe for pasta in the book "De arte Coquinaria per vermicelli e macaroni siciliani", (The Art of Cooking Sicilian Macaroni and Vermicelli) written by Martino Corno, chef to the powerful Patriarch of Aquileia. \n\nThe first historical sources referring to the production of dried pasta in what seems like a small-scale industrial enterprise date from 1150 when the Arab geographer Al-Idrisi reports that at Trabia, about 30 km. from Palermo, "they produce an abundance of pasta in the shape of strings ("tria" in Arabic) which are exported everywhere, in Calabria and in many Muslim and Christian countries, even by ship." \n\nIn 1279 a Genoese soldier listed in the inventory of his estate a basket of dried pasta ('una bariscella plena de macaronis'). A document from 1244 and another from 1316 testify to the production of dried pasta in Liguria, indicating that pasta was now common all over the Italian peninsula. \n\nBetween 1400 and 1500, the production by craftsmen of "fidei" (pasta in the local dialect) became quite widespread in Liguria, as demonstrated by the founding of the Corporation of Pasta-Makers in 1546 (the oldest surviving document of this guild, however, dates from 1571) in Naples. In 1574 a similar guild was founded in Genoa, three years later, the "Regolazione dell'Arte dei Maestri Fidelari" (Rules for the Pasta-Masters' Art Corporation) were drawn up in Savona. \n\nIn 1584, the author Giordano Bruno quotes a Neapolitan saying, " è cascato il maccarone dentro il formaggio " (the maccherone has fallen into the cheese).