Since ancient times, the Busiata has been the typical pasta shape that characterizes the tables of the Trapani area, already our grandmothers prepared this type of artisan pasta, which takes its name from the very thin stem (Busa) of a plant typical of the Mediterranean scrub Ampelodesmos mauritanicus commonly known as “Disa”.
The busa rested on the stick of fresh pasta which was "hollowed out" to form its characteristic spiral shape.
A perfect match with the traditional Trapanese pesto (tomato, garlic, almonds, oil, salt and basil).
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Product Details
- Region
- Sicily
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