Bucatini is a thick, spaghetti-like pasta distinguished by a hollow center running through its length. It is widely enjoyed in the Lazio region of Italy, particularly in Rome.

The name "bucatini" derives from the Italian word buco, meaning "hole," while bucato or its Neapolitan variation perciato translates to "pierced." Made from hard durum wheat flour and water, bucatini belongs to the family of tubed pastas.

In Italian cuisine, bucatini pairs beautifully with rich, buttery sauces, guanciale, vegetables, cheese, eggs, and anchovies or sardines. A classic preparation is bucatini all'Amatriciana, featuring the iconic Amatriciana sauce made with guanciale - a flavorful cured bacon from pork jowl.

The history of pasta from Antrodoco and Amatrice dates back to the early 1900s. From the intuition of Paolo Mannetti, the historic “Pastificio Mannetti” was born in 1920. It was the vision of the brothers Paolo and Nicola Mannetti who, from the beginning of the 20th century and for over half a century, brought prosperity and progress to the heart of the Rieti area, managing first the power station and then the Historical Pasta Factory of Antrodoco.

Nestled between the towns of Antrodoco and Amatrice, Mannetti is a well-established organic business, devoted to the preservation of its biodistrict.

Ingredients: organic durum wheat semolina, water.