Benedetto Cavalieri Bucatini


Also known as perciatelli, bucatini, typical of Rome, is a thick, tubular noodle wonderfully adept at holding sauces, in part due to its rougher texture and coating of leftover starch, typical of artisanal pasta. 

The durum wheat used to make Benedetto Cavalieri pastas are grown on the hills of southern Italy without the use of chemical fertilizers. The dough has been kneaded and molded by a special bronze alloy to create its delicate shape, then dried slowly at low temperature to preserve the nutritional value of the durum wheat.

500 g

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