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.
Pasta shapes that resemble small animals found in the garden or in fields are not uncommon.
Some people claim that Lumache (snails) can be traced back to the times of Roman cooking while others maintain that this type of pasta originated more generically from the central-southern part of Italy.
Lumache Rigate (grooved snails) are a delicious variation of the classic Pipe and have a whimsical shape which, thanks to the double-ended opening and the distinctive ridges, is perfect for mixing up with and capturing less dense, more liquid sauces.
Lumache Rigate are especially good with ragù sauces made from pork or beef, sausages or mushrooms. This pasta is also perfect for summer dishes with light sauces made from fresh tomatoes and mozzarella, or oven-baked dishes.
Available in 500g pack.s