The spaghetti harvest here in Switzerland is not, of course, carried out on anything like the tremendous scale of the Italian industry.
The last two weeks of March are an anxious time for the spaghetti farmer. There’s always the chance of a late frost which, while not entirely ruining the crop, generally impairs the flavor and makes it difficult for him to obtain top prices in world markets.
From an April 1, 1957 BBC report, describing how a spaghetti crop is harvested from bushes.
