The Sicilian Busiate - Trafilata al bronzo 500g
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“Sicilian wheat is stone-milled and the pasta is bronze drawn, then dried slowly to keep structure and let every coil hold sauce at its best.”
Uses Sicilian durum wheat grown and milled close to home to ensure the highest standard.
Bronze drawn to create a rough texture that grips every sauce.
Dried gently at low temperature for two to three days so the flavor stays intact.
Every stage respects tradition, so the finished pasta is lively on the plate.
The result is a busiate with depth, structure, and authentic Sicilian character.
Gaetano works as a miller with decades of care, respecting rhythms set by soil and climate. Only Sicilian durum wheat goes into every batch, giving a clear trace from field to fork. Tradition shapes his method and standards; every step preserves the qualities locked in the grain.
Tossed with fresh pesto to catch every bit of flavor.
Baked alla Norma so the ridged surface holds the sauce.
Served Busiate alla Trapanese for Sunday tables.
Paired with seasonal vegetables for a quick, sturdy meal.
Energy, 1514 kJ / 357 kcal
Fat, 0.9 g
- of which: Saturates, 0.3 g
Carbohydrate, 76.6 g
- of which: Sugars, 1.0 g
Protein, 10.9 g
Salt, 0.01 g
Ingredients: 100% Sicilian durum wheat flour, water
Holds sauce really well
