food.wikisort.org - Dish

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 names	Busiati, subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[1]
Type	Pasta
Place of origin	Italy
Region or state	Calabria, Sicily
Main ingredients	durum wheat, water
Variations	maccheroni inferrati (or firrichedi)[2]
Media: Busiate

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]

Notes and references

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