The great pasta of Gragnano
Cooperative Pastai Gragnanesi
Vermicelli bucati
Long shape with a typical central hole
Name’s origin: They are so called because of their central hole (buco), but are also known as Perciatielli (in Neapolitan dialect perciato means hole)
Shape’s origin: Naples
Cooking suggestions: Thanks to their thickness and their central hole the Bucatini are perfect for thick sauces. We recommend them with tomato, vegetables or cheese sauces