Busiate organic artisan pasta – Secrets of Sicily

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Sicilian and organic durum wheat for a special pasta Our busiate, bronze drawn and slowly dried at low temperature,...
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How Busiate Segreti di Sicilia are produced

The properties of the Busiate Secrets of Sicily

The origin and quality of ingredients and processing

Born in grandmother's kitchen

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Frequently asked questions about the Busiate Secrets of Sicily

How are Busiate BIO Segreti di Sicilia used?

The Busiate Segreti di Sicilia have the characteristic straw yellow color of the slowly dried pasta produced from ancient grain flours. It is advisable to cook in plenty of boiling, already salted water and to cook until al dente, just under 10 minutes. In this way, you can obtain excellent first courses with a solid consistency, with the sauce well mixed with the pasta and the flavor of the wheat clearly distinguishable.

What is the origin of busiate?

The busiate format was born in Sicily, in particular in the province of Trapani. The name "biusiata" derives from the twisted shape that was originally obtained by rolling pieces of dough on a "buso" branch, the stem of a grass plant typical of arid Sicilian lands. Evidence places the origin of this format around the year one thousand.

How do you remove acidity from tomato sauce?

Our ready-made ORGANIC Cherry Tomato Sauce is already ready and has no acidity because the tomato is already cooked and seasoned with processing techniques that preserve all its organoleptic characteristics. The flavor of the sauce is perfectly balanced and has no sensation of acidity.

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