What is bucatini if not spaghetti with a secret to hold the sauce for extra yumminess!
This little tubes are really popular in Roma and all Italy, eaten especially with tomatoes sauces like amatriciana and to blame for many red sauce stain in white singlets!
The "Mediterranean Passion" of Divella began in 1890. That year, founder Francesco Divella built the first flour production mill in Rutigliano, in the Apulia region. Divella was part of the cultural a historical change in consumer habits that Italy experience with the economic boom of the 1970s, when families switch to pasta in pack rather than home made. Today the pasta factory produces about 1000 tons of dry pasta per day, 35 tons of fresh pasta, for over 150 pasta shapes to satisfy the most demanding tastes.