Busiate

Busiate (or busiati) are a type of long macaroni, originally from the Trapani province, and typical from Calabria and Sicily in 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]

Busiate
Alternative namesBusiati, subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[1]
TypePasta
Place of origin Italy
Region or stateCalabria, Sicily
Main ingredientsdurum wheat, water
Variationsmaccheroni inferrati (or firrichedi)[2]

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 served with pesto alla trapanese

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

Notes and references
  1. Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 40. ISBN 9782501072441. OCLC 762599005.
  2. 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.
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