Bucatini no.6 - Divella

● Long, narrow, hollow pasta.

● Thick Spaghetti type pasta with a hole in the centre.

● Typical Pasta of Lazio and particularly Rome with probably the best known dish being the delicious Bucatini all’ Amatriciana (with Guanciale (cured pork), Tomato and Onions).

Divella SpA has been producing Pasta since 1890 when Francesco Divella built his first flour mill in Rutigliano, a small agricultural community in the heart of the Apulian plains.
For centuries, this area of Southern Italy has been regarded as one of the key areas for growing durum wheat and today Divella is one of the leading producers of dried Pasta in Italy with the sole aim of providing customers with a top quality product.