The most famous pasta in Sicily's Trapani region is busiata, a particular pasta with a helical shape, which makes it perfect for holding important condiments. It is ideal to be served with fish sauces, tomato sauce and above all the famous Pesto alla Trapanese.

Why it is called busiata? The most accredited hypothesis is that the name comes from the busa, a stem of the disa – a typical plant of the Mediterranean scrub – that the farmers of the area used to wrap and tie the bundles of ears.

Busiata di Tumminia is an artisanal pasta made from timilia durum wheat, also called marzuolo wheat. It is produced from the milling of the wholewhet Tumminia wheat, grown only a few locations in the hills of Western Sicily.

Tumminia is a cultivation of marzuolo wheat, which was already widely used in Greek times. The flours obtained from this wheat allow the production of hard, dark-coloured pasta that offers great taste and digestibility.

It is highly digestible and suitable for people with certain wheat sensitivities. Packed with vitamins, minerals, and protein, this flour is exceptionally healthy and has a low glycemic impact, helping you feel full for a longer period

The pasta, with its porous and rough consistency, allows sauces to adhere perfectly, guaranteeing an authentic and satisfying tasting experience.

This pasta is draiw into bronze and dried slowly at low temperature. We guarantee that it makes every bite a journey into the heart of Sicilian culinary culture.

Cooking time: 8 - 10 minutes

Ingredients: Sicilian Tummia wheat semolina, water.