LONG TRAPANESE BUSIATA GR 500

Trapani’s busiata is a particular pasta with a helical shape, which makes it perfect for holding important condiments. It is ideal to be served with fish sauces, tomato sauce and above all the famous pesto alla Trapanese. Do you know why it is called busiata? The most accredited hypothesis is that the name comes from the busa, a stem of the disa – a typical plant of the Mediterranean scrub – that the farmers of the area used to wrap and tie the bundles of ears. Ingredients: Sicilian durum wheat semolina, water. Processing: The busiata is drawn into bronze and dried slowly at low temperature. Cooking time: 8 - 10 minutes.