Busiata Trapanese in Marsala

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 Arabic, 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 pasta lies in the basic raw material, 

i.e. Sicilian durum wheat semolina drawn through bronze and dried slowly (20/30 hours of drying)

 at a low temperature (at 35/43 degrees centigrade): this is how Busiata Trapanese is made.

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 stalk was formerly used to prepare this pasta to give it its typical helicoidal shape.

Busiata is traditionally produced by diagonally wrapping a strand of pasta around a sprig of ampelodesmos mauritanicus. 

The pasta produced is, according to tradition, preferably served with Trapanese pesto 

(which is another typical excellence of the area): a sauce made with almonds, tomatoes, garlic and basil.