Busiate

In this article we are going to explore Busiate, a topic that has captured the attention of millions of people around the world. Busiate is a topic that has generated great interest due to its relevance in everyday life, its impact on society and its importance in various areas. Throughout this article, we will examine Busiate in detail, exploring its origins, its evolution over time and its influence on different aspects of life. From its impact on pop culture to its role in history, Busiate is a topic that deserves to be studied closely. Through a multidisciplinary approach, we will analyze the various facets of Busiate and its impact on the modern world. Get ready to immerse yourself in the fascinating world of Busiate and discover everything this theme has to offer!

Busiate
Alternative namesBusiati, subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[1]
TypePasta
Place of originItaly
Region or state
Main ingredientsDurum wheat, water
VariationsMaccheroni inferrati (or firrichedi)[2]

Busiate or busiati are a type of long macaroni, originating in the province of Trapani and typical of the Calabria and Sicily regions of Italy.[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]

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 are traditionally served with pesto alla trapanese, a sauce made of almonds, tomatoes, garlic, and basil.[1]

Busiate served with pesto alla trapanese

See also

Media related to Busiate at Wikimedia Commons

References

  1. ^ a b Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 40. ISBN 9782501072441. OCLC 762599005.
  2. ^ a b c Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 160. ISBN 9782501072441. OCLC 762599005.
  3. ^ "Busiate con pesto alla trapanese - Pasta e non solo". www.pastaenonsolo.it. Retrieved 2018-12-15.
  4. ^ Sicily con Gusto (2015-05-17), CUCINA TIPICA SICILIANA - Busiate con pesto alla trapanese - TRADITIONAL SICILIAN COOKING, retrieved 2019-06-18.
  5. ^ "Busiate". www.pastificiocampo.it. Archived from the original on 2017-12-01. Retrieved 2017-11-30.


Stub icon

This pasta–related article is a stub. You can help Wikipedia by expanding it.