In Ilia and Achaia, vermicelli is called “bigouli” or “menedouli”, while thick vermicelli, which is packed in “nests”, is called “hondromenoudelo” or “hondrobigouli”. Locals make an amazing red vermicelli soup, which is a popular choice on hot summer days and during fasting periods. It’s a soup that has accompanied the summer vacations of many children in their village, when staying with their grandparents.

It is most likely that the dish was brought to the Western Peloponnese from the Ionian Islands by internal migrants, while its name, “bigouli”, probably derives from the Italian word “bigoli”, a type of pasta. After all, food knows no borders!