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Bucatini di Gragnano
Pierced long pasta
Bucatini comes from the Italian word “buco”, which means hole. It is common throughout Lazio, Naples & Liguria. This particular variant comes from Gragnano, hailed as the City of Pasta and home of the best pastas in the world.
Tasting Notes from The Curator
Bucatini di Gragnano is a tube pasta made of hard durum wheat flour and water. It’s shape is similar to a thick spaghetti noodle with a hole through the center.
It is often served with thick buttery sauces.
The average cooking time of Bucatini is 9 minutes. In Italian cuisine, It is served with buttery sauce has pancetta or guanciale, vegetables, cheese, eggs, and anchovies.
Among the common pasta dishes to serve with bucatini is the classic bucatini all’Amatriciana. This recipe is traditionally made with guanciale, a type of cured meat from pork jowl, pecorino romano cheese and tomatoes.
From a Generation of Pasta Makers
Pastificio Antiche Tradizioni di Gragnano is a team of pasta makers and belongs to an ancient family of Maccaronari or Neapolitan pasta makers, now in its fourth generation.
Guardian of family secrets, handed down thanks to the experiences accumulated over the past decades, by his grandfather and father, to work in the major industrial pasta factories of Gragnano, our Master Pasta maker begins the pasta making activity in 1970.
Still today, together with his children, the family tradition is kept alive. The Antiche Tradizioni pasta factory in Gragnano contributes, with passion and skill, to maintaining the reality of the area, which highlights more than “500 years” of pasta production. This history and tradition mean that the town is identified as: “Gragnano- the country of pasta”.
Store in a cool dry place.