Description

Romans’ favourite pasta, ideal companion to Amatriciana sauce and Cacio e pepe. Thanks to the inner hole running through the centre, which makes the essiccation process more complete, and to the thick texture, Peck’s bucatini are perfect to accomodare thick and full-bodied sauces. Prepared using only Italian stone-ground durum wheat flour and mountain spring water and bronze-drawn, these bucatini stay perfectly firm while cooking. The ideal matching? The one with Arrabbiata sauce, of course.