Bucatini (also called perciatelli) are of Roman origin, elongated with a round section and internally drilled. Bucatini all’Amatriciana are famous, with tomato sauce and guanciale, but this rather versatile format is also excellent with vegetable sauces prepared with a tomato sauce and the addition of peppers, aubergines, courgettes, olives and capers.
Pasta Michele Portoghese is an artisanal production. Many years ago, pasta production was completely manual; after the dough was ready, the next phase was the extrusion by using the old fashioned press, and finished by drying the pasta either with the heat of the sun or in a room heated by the antique stoves. Today, the pasta of Pasta Michele Portoghese is made using the traditional methods, but is guaranteed with state-of-the-art quality controls, hand selected grains and the perfect dose of durum wheat semolina. The drying process is slow at a low temperature as it is the most delicate phase requiring maximum attention. The temperature notably affects both the taste and protein content, therefore, the process ensures a high nutritional value, the flavor of the product and causes the pasta to maintain a high quality performance during and after cooking.
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