€3,70 inc. VAT
When the Greeks founded Naples in VIII Century BC, they adopted a dish prepared by the natives, a sort of pasta made with barley-flour and water and dried in the sun which they called “macaria” very close to what today is called “maccheroni”. There are references to pasta in Roman times starting in the III century b.C.; following this, in Cicerone’s works dating to the 1st Century b.C. we find him writing about his passion for “laganas” that were sheets of pasta made with wheat flour and water, very similar to what today we call “lasagna”.
|Dimensioni||6 × 6 × 29 cm|
Durum wheat Semolina, Water
Cut the Guanciale (cured pork’s jowl) in small cubes and put them in an ample pan over a good flame. When they have turned crunchy, remove them from the pan and put them in a plate, leaving the fat in the pan and adding the peeled or pulped tomato to it and cook. Taste and see if the sauce needs any salt and add a little chili pepper. When the sauce is ready, cook and drain the Bucatini, pour them in the pan over a medium flame and add the Guanciale cubes again. Sprinkle a generous amount of Pecorino Romano and serve.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
520 g / 18.3 Oz
500 g / 17.6 Oz