Pettole Abruzzesi are a typical pasta shape from the rural culinary tradition of the Abruzzo region, also known as "the meal of desire". The pasta is a variety of "sagne" cut into diamond shapes and widely used in the mountain districts. De Cecco recommends trying it with bean soups, with chickpeas and black truffle, or with fresh anchovies and green beans.
Available in 500g pack.s
Bucatini (also called Perciatelli) are originally from Naples and have an elongated shape with a round cross section and are hollow inside.
Bucatini all'Amatriciana are famous with tomato sauce, pork cheek and a sprinkling of pecorino romano (sheep's cheese).
This type of pasta is quite versatile and also excellent with sauces made with butter, meat or fish.
Bucatini are perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, courgettes, olives and capers.
Available in 500g or 3 Kg packs.