Central Italy has made it the flag, but i bucatini they quickly spread throughout the country, driven by the traditions, curiosity and word of mouth that elected them to greedy dough. The particular consistency and the hole that allows the sauce to enter the dough, make them a particular and tasty first course that must be prepared following the tradition or relying on fun variations, but always bearing in mind that each pasta format should be combined with the most suitable sauces.

Perfect if cooked with sardines, attomato and bacon and al cuttlefish black, as Neapolitan tradition dictates, bucatini also lend themselves to original and unpredictable combinations, such as curry and chicken. If cooked al dente then they are particularly suitable for stuff vegetables, being able to absorb the sauce and the flavor, stabilizing then in the oven, as in the recipe of "spicy bucatini in yellow peppers".

The recipes for cooking bucatini

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