Bucatini Durum Wheat Pasta by Verrigni-- Two (2) 500g Bags

Pasta by Verrigni Verrigni has it's beginnings in 1898, when Luigi Verrigni became the supplier for families of nobility in the Roseto degli Abruzzi, or Rosetto for short (a region in central Italy). Proceeded by his great grandson, Gaetano, production is still accomplished with the same level of quality and precision that his great grandfather enforced. Verrigni dries their pasta at the most ideal temperature for pasta drying. They use the ancient "preincarto" technique using a camerine (small room with many fans, keeps the tempertaure of the pasta between 45-50 degrees). Along with using water from Grano Sasso, a major contributor to the quality of Verrigni is the use of the finest wheats and grind them by hand with stone milestones. Bucatini Durum Wheat Pasta Considered the strongest and richest variety of wheat, this is a selection any veteran pasta connoisseur wouldn't hesitate to make. Cultivated with expert precision, this is one of the most used pastas in Rome. The name bucatini derives from the Italian "Buco," meaning "hole", and "tini" meaning "small." This pasta is the most ideal pasta for hearty, wet sauces. It is very often used in casseroles and soups, namely minestrone soup, where it is cut into small sections and added. It is known in many regions as perciatelli, from the Italian "perciato," meaning "pierced through." Bucatini is most widely known for its use in "Bucatini all'Amatriciana"; one of the most famous dishes in Italian style cooking. The design of this pasta makes it ideal for use in pasta dishes with a flavorful sauce that one wants eccentuated, since the sauce will be trapped inside the noodle and able to be tasted fully with every bite. Ingredients: Durum wheat semolina, water This item is sold and packaged in a bag with two (2) 500g bags of bucatini pasta.

• Made from high quality durum wheat pasta
• One of the most popular pastas used by chefs in Rome
• Known for its use in Bucatini all'Amatriciana
• Also known as "Perciatelli"
• Perfect for casseroles and oftentimes in soups, like minestrone