Made with the flour of a prized ancient Sicilian grain, known for its excellent qualities. This grain was sown after rainy autumns, when other cereals could not be grown, and is distinguished by its extraordinary resistance to drought.
Busiata Trapanese is a pasta that owes its name to busa, a Sicilian term that indicates the stem of Ampelodesmos mauritanicus, a plant typical of arid Mediterranean lands. In the past, this stem was used to give the pasta its characteristic helical shape.
