Italiano
€6,00
Pistachio bronze-drawn durum wheat semolina pasta, typical of the Trapani area perfect for seasoning with Trapani pesto.
11 in stock
Busiate Trapanesi is a type of pasta typical of the Trapani area, a durum wheat semolina pasta.
In shape, this type of pasta is influenced by the Arab influence, in fact it has a harmonious outline made of thin tubes twisted on themselves, to obtain a kind of macaroni.
The real secret of Fratelli Giacalone’s pasta lies in the basic raw material, which is Sicilian durum wheat semolina drawn through bronze and dried slowly (20 to 30 hours of drying) at low temperature (at 35/43 degrees centigrade): this is how Busiata Trapanese is born.
Busiata Trapanese is a type of long macaroni, a type of pasta that takes its name from the term busa, a Sicilian word for the stem of the plant ampelodesmos mauritanicus, a herb that grows in the area; this stem was anciently used to prepare this pasta, to give it its typical helical shape. Therefore, Busiata is traditionally produced by diagonally wrapping a strand of pasta around a twig of ampelodesmos mauritanicus.
The pasta produced is, as per tradition should preferably be served with Trapanese pesto (which is another typical excellence of the area): a sauce made with almonds, tomatoes, garlic and basil.
| Weight | 0,6 kg |
|---|---|
| Region of origin | Sicily |
| producer | Pastificio Giacalone |
| Zona di produzione / lavorazione | Marsala (TR) |
| packaging | 500 g |
| Main ingredients | Sicilian durum WHEAT semolina, water, pistachio 6%. |
| appearance | Spiral |
| color | Yellow tending to green due to the presence of pistachio. |
| smell | Wheat |
| Taste | Delicate |
| allergens | WHEAT |
| conservation method | keep in a cold and dry place |
| Recommended pairings | Perfect to be topped with Trapanese pesto and accompanied by a good glass of white wine. |
| designation | Tq.I.P. |
| Notes | May contain traces of SOYA and SENAPE. |
| smaltimento | Plastic packaging and paper label; packaging in the plastic collection and label in the paper collection. |
| Expiration date |
Nutrional values
NUTRITIONAL VALUES PER 100 G:
ENERGY VALUEÂ 1470 kJ / 347 kcal
PROTEINS 12,0Â g
FATSÂ 1,3 g of which saturated fatty acids 0,3 g
CARBOHYDRATESÂ 72,0 g of which sugars 1,8 g
SALTÂ 0,09 g
SODIUM 0.04 g
FIBER 3.3 g
The producer
The artisanal pasta factory Gran Pastai dei Fratelli Giacalone is a young company in the Marsala area, from the province of Trapani, and specializes in the artisanal production of fresh and dry pasta from the area’s tradition.
From the passion of brothers Giovanni and Giovan Vito Giacalone in 2016 the artisanal pasta factory in Marsala was born, putting to good use the long family tradition, which from the Giacalone grandparents has handed down to the younger generations the art of typical Sicilian pasta.
The opening of Pastificio Gran Pastai is the consecration of the expertise and passion of three generations; it realizes the dream of producing and selling one of the typical Sicilian products par excellence, particularly from the land of Trapani. It is the Sicilian durum wheat semolina Busiata, a typical product of the area, excellent and genuine, combining taste and digestibility.
Production area
Marsala is an Italian municipality in the province of Trapani on the beautiful island of Sicily; in dialect this city is also called Maissala. It is the largest municipality within the province of Trapani and the fifth if we consider all of Sicily.
The city is located on Cape Boeo and for this reason it is called the “city between the two seas” since it is washed by both the Tyrrhenian Sea and the Sea of Sicily.
The city is famous for the landing of Garibaldi’s fleet of the Thousand, which took place on May 11, 1860. It is also well known because the eponymous Marsala wine is produced, for which it has also been nationally recognized as a “wine city” since 1987.
In the history of Marsala, May 11 is a repeating date. In fact, that very day is linked to a sad memory. In 1943, an Allied bombing raid on the town caused numerous civilian casualties and permanently scarred the city’s baroque historic center. The May 13, 1943 edition of the New York Times reported the event with the headline “Marsala Wiped Off the Map.” It was precisely for the sacrifice of numerous lives that Marsala was awarded the Gold Medal for Civil Valor.
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