Famous all over the world and used within the most popular dishes of the Roman tradition, such as carbonara, Bucatini is a long and hollow type of pasta that makes it very versatile and light. Amazing when prepared according to the typical Italian recipe from Campania with Ischia-style rabbit. On the other hand, on autumn or winter days, it is perfect when broken and cooked directly in an enveloping legume soup Our pasta is PGI Certified Gragnano Pasta, bronze-die, slowly dried at low temperatures, made with 100% Italian durum wheat semolina and local spring water. Contains a minimum of 14% protein, firm to cooking and highly digestible
