Bucatini have a traditional origin. They were created in central Italy, but Rome is where they became synonymous of Italian cuisine, touching richer and more intense flavours belonging to farmers' tradition. Bucatini, owing to the interpretation of Barilla, Italy's n.1 pasta, are the perfect combination between longer pasta, where they found their size, and shorter pasta, where they received their typical central hole. This feature made them central to Italian gastronomic heritage.
The Shape
Bucatini Barilla have a long structure like Spaghetti, but are larger in width. The pasta's consistency, the special central hole, as well as their perfect "al dente", make them ideal for combination with dense and important sauces, because they make flavours and fragrances stand out.
Besides the classic and appetizing Amatriciana recipe (tomato, bacon and red hot peppers), Bucatini are great with tomato, vegetables or cheese sauces.
Suggestions for use
Bucatini Barilla are ideal with Barilla Amatriciana, a sauce with tomato, diced bacon and a dash of red hot pepper: a typical recipe of the tastiest Italian cuisine that can be found also in Barilla Sauces. If you wish to add a touch of creativity to this fragrant and inviting dish, Barilla suggests a few black and green olives minced into small pieces. Also, vegetable sauces are excellent and enhance the generous and inviting structure of Bucatini, especially if they are "tied" with eggs or cheese. Browned in a pan, Bucatini don't loose their strong consistency. A simple idea that will grant sure success, bringing the flavours of good Italian cuisine to the table. Try Bucatini Barilla with pesto alla calabrese, which you can find in the Barilla Sauces collection: a strong and spicy sauce made with pecorino cheese and bell peppers, blended with the delicacy of ricotta cheese. A real treat bursting in an explosion of typically Italian flavours.
Where there is Barilla, there is Italy. |
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