Merkki: Gragnano in corsa

Bucatini are long pasta with a hole in the middle.

The Bucatini belong to the traditional and older types of pasta in Italy. The Bucatini of Gragnano in Corsa are so special because they are processed by hand and pressed according to a traditional recipe through bronze dies. For the dough only the best durum wheat flour is used. Due to the slow drying of the pasta, the excellent organoleptic properties of pasta remain intact.

Suggested Sauce: Bucatini all'Amatriciana. A hearty combination!

The pasta from Gragnano has that certain something that makes them one of the most popular types of pasta - also abroad.
The Pasta di Gragnano is made exclusively from durum wheat semolina. It is available in more than 140 formats - many of them were invented in Gragnano.