Bucatini e bigoli are two types of pasta famous in our country and understand which is the difference among them can help us make the most of them. Protagonists of History e traditions different culinary both have features peculiarities that make them incredibly tasty. distinguish them it is, then, far from complicated and the only arduous task often becomes choosing which ones to dive into.
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Bucatini is a type of long pasta. They can be called gods spaghetti dal diameter broad, characterized by a forum. This, in addition to giving them the Namemakes them the perfect synthesis between long pasta, of which they have the shape, and short pasta. It also ensures that i cooking times they do not dilate, despite their thickness. According to the reconstructions it would be precisely this value that led to the birth of bucatini in Middle Ages. It seems, in fact, that pasta makers Sicilians have patented a system for rolling the dough around a stick. Despite the methods of drying not perfect at the time, the food could thus be cooked to perfection in a short time. The bucatini are today made with a dough of durum wheat semolina flour and water.
Looking at the characteristics of bigoli makes the difference between these and bucatini evident. Bigoli are a particularly long type of pasta rough and porous. The name probably comes from the word “big”, which in Venetian dialect means caterpillar. Their origin dates back to 1600. Then a Paduan pasta maker, Bartolomio Veronese, known as Abundance, patented a special wooden press, capable of shaping different types of pasta. Thanks to the success of the bigoli this was later renamed Torcio Bigolaro. This type of pasta poor it was originally made with a mix of flour from grain soft and durum wheat. Today they exist too variants with buckwheat flour or with the more “noble” addition of eggs and milk.
Difference between bucatini and bigoli
Once the individual elements have been analysed, the difference between bucatini and bigoli becomes visible. The two types of pasta then became the basis of recipes different, in geographical areas distinct. The bucatini are, thus, widespread among Lazio e Abruzzo. Par excellence associated with the sauce all’Tomato and baconthey’re actually perfect for scooping up all the toppings full-bodied. Enjoying them with cacio e pepe or even with cuttlefish ink is therefore not a rarity. The bigoli, on the other hand, remain the protagonists of the tradition venetabut they have also spread to the nearby Lombardy, especially in the Mantua area. Thanks to porosity and roughness they retain well the most varied condiments. To the ragout classics are therefore accompanied by sauces based on wild boar or duck, as well as the alternatives lacustrine which enrich the dish with sardines.
Faced with the characteristics of bucatini and bigoli, understand the difference and avoid doing it confusion it looks simple. The two foods lend themselves to many preparations and, for lovers of long pasta, each recipe represents a delicacy. Again the panorama cuisine of our country is as varied as it is surprising. Checking what you learned during the tasting seems an all too easy challenge.