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Manufacturer: Mare Puro
Sicilian durum wheat semolina pasta in slow drying and bronze extruded, dough with the addition of tuna roe to 4%, giving it a taste and a typical Mediterranean flavor.
The Busiata is a typical size of the city of Trapani. The dough can be flavored with the addition of raw oil, preferably oil of Trapani Valleys.
It should be served with addition of only Oil Extra Virgin Olive Oil.
Cook 7-8 minutes
Ingredients: durum wheat semolina, water, roe of tuna (Thunnus thynnus) 4% catch in FAO 37.1.3 area Fishing gear: nets circuzione and collection networks.
Sicilian durum wheat semolina pasta in slow drying and bronze extruded, dough with the addition of tuna roe to 4%, giving it a taste and a typical Mediterranean flavor.
The Busiata is a typical size of the city of Trapani. The dough can be flavored with the addition of raw oil, preferably oil of Trapani Valleys.
It should be served with addition of only Oil Extra Virgin Olive Oil.
Cook 7-8 minutes
Ingredients: durum wheat semolina, water, roe of tuna (Thunnus thynnus) 4% catch in FAO 37.1.3 area Fishing gear: nets circuzione and collection networks.
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