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.
In the Genoa dialect, "bricchetto" means little stick or matchstick.
This pasta immediately makes you think of minestrone, a dish that is fairly typical of the Ligurian culinary tradition. Seasonable vegetables and dried pulses are the basis of this dish.
Bricchetti are large spaghetti, broken up into smaller pieces and since they hold their shape so well when cooked, they are perfect for adding to minestrone. This is a dish that is often eaten warm and so calls for a pasta that can hold its shape even when it has cooled down.
Minestrone is still very much associated with local cooking and among the Ligurian people there is a saying that the spoon should stand up in a "real minestrone" because it is made to be thick.
Available in 500g pack.s