Bucatini

The interesting thing is that when you mention the Italian word bucatini, few of the inhabitants of our latitudes will think about pasta. The paradox is that the national bucatini paste has enjoyed unprecedented popularity and widespread demand since the times of the USSR. Bucatini pasta is nothing more than a food product, which was called pasta in Soviet catering.

In their appearance, bucatinis are long tubular pasta (up to 30 cm) with thick walls and a hole located in the center of the paste. Italians have jokingly nicknamed bucatini "leaky spaghetti" for its distinctive appearance and resemblance to the famous pasta. For the first time, such a variety of Italian pasta as bucatini was invented and prepared in the oldest city in Italy, Naples.

It is worth noting that at present, bucatini pasta is also most popular and in demand in Rome. A classic of the Neapolitan culinary school and one of the most famous and iconic Roman dishes, foodies call Bucatini all'Amatriciana or bucatini paste under tomato sauce with red pepper and pancetta ham.

In the post-Soviet space, bucatini is still called nothing more than pasta and, it seems, this is a popular, albeit the wrong name has forever been assigned to traditional Italian pasta. It is worth noting that the bucatini paste received its distinctive name thanks to the Italian word buco, which literally means "hole. " Like other types of Italian pasta, bucatini pasta is usually made from hard and high-quality wheat varieties.

Italians are so sensitive to their national culinary traditions that they always prefer only the very best foods. Apparently for this reason, Italian pasta, as well as pizza, is not just a dish of national cuisine, but a respected world brand and a kind of product quality mark. Bucatini paste, like other varieties of pasta, is actively used in cooking.

Connoisseurs of Italy's culinary traditions argue that bucatini pasta is ideal for cooking with fish and seafood. it is believed that bucatini pasta will be able to reveal its distinctive taste in combination with sardines. Moreover, it is worth choosing miniature fish in size, the meat of which differs in the same small bones. Bucatini pasta is also served to the table as a side dish for meat, fish, vegetable and poultry-made dishes.