By 1957 most people were beginning to get television sets in the home and on 1st April the BBC broadcast one of its most famous ever programmes; a spoof documentary about spaghetti crops in Switzerland. The Panorama programme, narrated by the normally deadly serious journalist Richard Dimbleby, featured a family from Ticino in Switzerland carrying out their annual spaghetti harvest. It showed women carefully plucking strands of spaghetti from a tree and laying them in the sun to dry. Some viewers, presumably those who were daft enough to believe it, failed to see the funny side of the broadcast and criticised the BBC for airing the item on what was supposed to be a serious factual programme.
The reason so many people fell for it was that the home dining experience was much more limited in the 1950s. Spaghetti you see was not on many family dinner tables at the time and usually only came in a tin can from Heinz and this explains how the broadcast managed to fool so many viewers. In the programme Dimbleby described how each year the end of March is a very anxious time for Spaghetti harvesters all over Europe because of the risk of late frosts and he also explained how each strand of spaghetti always grows to the same length thanks to years of hard work by generations of growers. An estimated eight million people watched the programme and hundreds phoned in the following day to ask for more information about spaghetti cultivation and how they could grow their own spaghetti trees. The BBC kept the joke going by advising callers to place a sprig of spaghetti in a tin of tomato sauce and hope for the best.
Richard Dimbleby told viewers:
It is not only in Britain that spring, this year, has taken everyone by surprise. Here in the Ticino, on the borders of Switzerland and Italy, the slopes overlooking Lake Lugano have already burst into flower at least a fortnight earlier than usual.
But what, you may ask, has the early and welcome arrival of bees and blossom to do with food? Well, it is simply that the past winter, one of the mildest in living memory, has had its effect in other ways as well. Most important of all, it’s resulted in an exceptionally heavy spaghetti crop.
The last two weeks of March are an anxious time for the spaghetti farmer. There is always the chance of a late frost which, while not entirely ruining the crop, generally impairs the flavour and makes it difficult for him to obtain top prices in world markets. But now these dangers are over and the spaghetti harvest goes forward.
Spaghetti cultivation here in Switzerland is not, of course, carried out on anything like the tremendous scale of the Italian industry. Many of you, I am sure, will have seen pictures of the vast spaghetti plantations in the Po valley. For the Swiss, however, it tends to be more of a family affair.
Another reason why this may be a bumper year lies in the virtual disappearance of the spaghetti weevil, the tiny creature whose depredations have caused much concern in the past.
After picking, the spaghetti is laid out to dry in the warm Alpine air. Many people are very puzzled by the fact that spaghetti is produced in such uniform lengths. This is the result of many years of patient endeavour by plant breeders who succeeded in producing the perfect spaghetti.
Now the harvest is marked by a traditional meal. Toasts to the new crop are drunk in these boccalinos, then the waiters enter bearing the ceremonial dish. This is, of course, spaghetti-picked early in the day, dried in the sun, and so brought fresh from garden to table at the very peak of condition. For those who love this dish, there is nothing like real home-grown spaghetti.
Years later CNN called this broadcast “the biggest hoax that any reputable news establishment ever pulled.”