Busiate
Busiate (or busiati) are a type of long macaroni, originally from the Trapani province, and typical from Calabria and Sicily.[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]
 | |
| Alternative names | Busiati, subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[1] |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Calabria, Sicily |
| Main ingredients | durum wheat, water |
| Variations | maccheroni inferrati (or firrichedi)[2] |
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 served with pesto alla trapanese
Busiate are traditionally served with pesto alla trapanese, a sauce made of almonds, tomatoes, garlic and basil.[1]
Notes and references
- Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 40. ISBN 9782501072441. OCLC 762599005.
- Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 160. ISBN 9782501072441. OCLC 762599005.
- "Busiate con pesto alla trapanese - Pasta e non solo". www.pastaenonsolo.it. Retrieved 2018-12-15.
- Sicily con Gusto (2015-05-17), CUCINA TIPICA SICILIANA - Busiate con pesto alla trapanese - TRADITIONAL SICILIAN COOKING, retrieved 2019-06-18
- "Busiate". www.pastificiocampo.it. Retrieved 2017-11-30.
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