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! Any time you have a rich tomatoes sauce that need a thick spaghetti to hold the glory go for bucatiini.
Why this brand
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 packs rather than homemade, becoming one of the most popular pasta in Italian pantries after Barilla.
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.
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