No other bucatini on earth can match this.
Carlo created the bronze dies in 1994, thinking in terms of huge spaghetti but hollow in the middle. And there we had our bucatini. After 6 minutes in abundant boiling water (100 grams of salt per liter), drain them and finish the them in a pan with a little of the cooking water.

 

I’d like to dedicate this entry to three truly great chefs:

 

Gianfranco Vissani and 'Il Vissani', bucatini with jumbo shrimp and taggiasche olives.

  

Antonello Colonna, and his menu for Alitalia’s Magnificat class with bucatini cacio e pepe.

 

Oreste of Ponza whose Bucatini Latini amatriciana with assorted seafood is his souvenir Piatto del Buon Ricordo