Al Bronzo Spotlight Series: Bucatini
Barilla Al Bronzo, our new imported, bronze die pasta from Italy is officially in market! This month we dive into the story behind bucatini, and what chefs are doing with this classic shape.
The name of this classic pasta derives from the small buco (or “hole”) in the middle that is its signature. It’s similar to a thick spaghetti but with a hollow center – unusual for long shapes. Bucatini has its origins in the Lazio and Abruzzo regions of central Italy, where Bucatini all’Amatriciana is a staple and one of the four most celebrated pasta dishes of Roman cuisine (more on those here!) combining the pasta with guanciale (cured pork jowl), Pecorino Romano and tomato sauce, with origins over 150 years old.
While a long cut, the open core of bucatini allows it to trap sauces while retaining the essential al dente bite. It’s versatile enough to work with almost any sauce, and can elevate a dish with its distinctive style and story.
In addition to A’matriciana, here are a few of our favorite bucatini recipes from our favorite chefs:
Atlanta Chef Latisha Rodgers combines the timeless appeal and al dente bite of Al Bronzo Bucatini with the flavors of her southern upbringing – smoked chicken and braised greens. It’s soul satisfying comfort food, and elevated at the same time. Bravissima!
Chef Jasper Mirabile of the iconic Jasper’s in Kansas City leans into the storytelling of regional Italian cuisine, shining a light on the spicy cured meats and tomato-based sauces of the region.
This “zero waste” dish from the Barilla test kitchen uses carrot tops and hazelnuts for a pesto, and even chars the carrot peelings for flavor, texture and a visual garnish. Al Bronzo Bucatini adds sophistication and that signature al dente bite.
What will you create with Al Bronzo Bucatini?