In the south of Italy, the term "Zita" means the bride and as a matter of fact, this type of pasta is traditionally associated with weddings and is always served at wedding receptions.
Tradition has it that Zita , which is quite thick with a fairly rough texture, is broken by hand into uneven pieces, before being put in the saucepan to cook.
Zita can be used to prepare oven-baked recipes or plates of pasta served with dense, colourful sauces of meat of fish, with green vegetables or vegetables or strong Italian cheeses such as pecorino, provolone or caciocavallo.
Alternatively, it also excellent served with vegetable sauces prepared with tomato and the addition of peppers, aubergines and courgettes.
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.