ANTICA BOTTEGA SICILIANA - Sicilian pasta with cuttlefish ink - Busiata Siciliana 500gr
Busiata al nero di seppia is a great classic of Sicilian cuisine. It is ideal to accompany fish sauces. Do you know why it is called busiata? The most accredited hypothesis is that the name comes from the busa, a stem of the disa - typical plant of the Mediterranean scrub - that local farmers used to wrap and bind bundles of corn cobs.
Ingredients : Sicilian durum wheat semolina, water, squid ink (4%).
Processing: Trapanese busiata is fired in bronze and dried slowly at low temperature. Cooking time: 15-16 minutes