 | |
| Alternative names | Busiati, subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[1] |
|---|---|
| Type | Pasta |
| Place of origin |  Italy |
| Region or state | Calabria, Sicily |
| Main ingredients | durum wheat, water |
| Variations | maccheroni inferrati (or firrichedi)[2] |
Busiate (or busiati) are a type of long macaroni, originally from the Trapani province, and typical from Calabria and Sicily in Italy.[2] They take their name from busa, the Sicilian word for the stem of Ampelodesmos mauritanicus, a local grass, which is used in preparing them and giving them their helical shape.[3][4]
The name busiate can be used to describe two different shapes, although the basic coiling technique is similar:
- Busiate trapanesi are traditionally prepared by diagonally coiling a strand of pasta around a twig of ampelodesmos.[5]
- Maccheroni inferrati are coiled vertically around a long pin, such as a knitting needle. Their shape is closer to that of bucatini.[2]
Busiate are traditionally served with pesto alla trapanese, a sauce made of almonds, tomatoes, garlic and basil.[1]
