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The Leonessa Bucatini is made from Durum wheat semolina. It is a thick spaghetti-like pasta with a hole running through the center.

In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines. One of the most common sauces to serve with Bucatini is the classic Amatriciana sauce. It is traditionally made with guanciale, a type of cured meat taken from the pork jowl. 

Ingredients:

Durum wheat semolina and water. It is made using the traditional Italian pasta-making technique of using bronze dies and natural drying. 

Cooking Time

11 - 12 minutes

Package: 

500 G / 1.1 LB

Region:

Naples, Campania, Italy

Producer:

Pastificio Artigianale Leonessa

Linguine,long Pasta Leonessa,made from durum wheat semolina. Which is wider than spaghetti but not as wide as tagliatelle. While spaghetti traditionally accompanies meat and tomato dishes, linguine are often served with seafood or pesto. So if you are the seafood lover, linquine will be your best choice. 

Ingredients:

Durum wheat semolina and water, pasta made from drawing bronze and dried at room temperature.

Cooking Time:

8 - 9 minutes

Package: 

500 G / 1.1 LB

Region:

Naples, Campania, Italy

Producer:

Pastificio Artigianale Leonessa