Busiate

Busiate
Alternative namesBusiati, subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[1]
TypePasta
Place of originItaly
Region or state
Main ingredientsDurum wheat, water
VariationsMaccheroni inferrati (or firrichedi)[2]

Busiate or busiati are a type of long macaroni, originating in the province of Trapani and typical of the Calabria and Sicily regions of Italy.[2] They take their name from busa, the Sicilian word for the stem of Ampelodesmos mauritanicus, a local grass, which is used in preparing them and giving them their helical shape.[3][4]

The name busiate can be used to describe two different shapes, although the basic coiling technique is similar:

  • Busiate trapanesi are traditionally prepared by diagonally coiling a strand of pasta around a twig of ampelodesmos.[5]
  • Maccheroni inferrati are coiled vertically around a long pin, such as a knitting needle. Their shape is closer to that of bucatini.[2]

Busiate are traditionally served with pesto alla trapanese, a sauce made of almonds, tomatoes, garlic, and basil.[1]

Busiate served with pesto alla trapanese

See also

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Media related to Busiate at Wikimedia Commons

References

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  1. ^ a b Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 40. ISBN 9782501072441. OCLC 762599005.
  2. ^ a b c Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 160. ISBN 9782501072441. OCLC 762599005.
  3. ^ "Busiate con pesto alla trapanese - Pasta e non solo". www.pastaenonsolo.it. Retrieved 2018-12-15.
  4. ^ Sicily con Gusto (2015-05-17), CUCINA TIPICA SICILIANA - Busiate con pesto alla trapanese - TRADITIONAL SICILIAN COOKING, retrieved 2019-06-18.
  5. ^ "Busiate". www.pastificiocampo.it. Archived from the original on 2017-12-01. Retrieved 2017-11-30.
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