Bucatini is a type of pasta which shape was conceived for a practical reason, which over the centuries has become one of the most famous protagonists of Italian cuisine. The history of bucatini is rather nebulous and although many know and appreciate this pasta, especially in its variant all’amatriciana, its origins are lost over the centuries. Its history is fascinating and its origins are closely linked to the Sicilian territory.



Bucatini, a long pasta with holes inside, arise from a simple need: to favor proper cooking. For medieval pasta makers, lacking an efficient drying system, cooking pasta could take biblical times, with results that were not always satisfactory. Hence the idea of ​​rolling the pasta around a stick in order to make it hollow and favor its perfect cooking. The homeland of this special type of pasta seems to be Sicily

But bucatini have spread over the years throughout the Kingdom of Naples, so much so that even today in many southern kitchens you can still find an underwire with a square section that makes it easy to extract from the bucatino. It is known that the luck of this type of pasta was the amatriciana sauce that enhances its ability to retain the sauce, for a truly inimitable result. Bucatino is still today one of the icons of our cuisine, as well as one of the tastiest and most satisfying types of pasta.



Amatriciana Bucatini

Pasta all’amatriciana (or matriciana) is a typical dish of Roman trattorias and taverns but originally from the town of Amatrice, in the province of Rieti. The basic ingredients are basically three: pecorino, bacon and tomato sauce. It seems certain that the addition of this last element dates back to the end of the 1600s, but there are many variations of the dish because a real recipe is difficult to trace.

In fact, we are talking about a dish of peasant origin handed down mostly orally from father to son and, although several historical documents have come down to us, they are all very discordant. What is certain is that all the various additions provided by the many recipe books do not distort the dish at all, on the contrary they enrich its flavor based on personal taste, as did the shepherds of the time.


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