PASTA DI GRAGNANO IGP Bucatini 500g

Gragnano IGP Pasta is rooted in the heart of Campania’s traditional pasta-making heritage, where the quality of Italian durum wheat meets centuries-old craftsmanship. Bronze-die extrusion gives the pasta its distinctive rough, porous surface, ideal for holding sauces and seasonings, while Gragnano’s unique microclimate and slow, low-temperature drying help preserve the characteristics of the semolina and the pasta’s aromatic profile. Water from the springs of the Lattari Mountains completes a production process deeply connected to its territory.

Bucatini are distinguished by their generous tubular shape and substantial texture, making them particularly suited to rich and intensely flavoured sauces. Their hollow centre allows the sauce to penetrate the pasta, while the rough surface holds onto the seasoning and enhances every nuance.

SIGNATURE RECIPE · BUCATINI WITH ISCHIA-STYLE RABBIT SAUCE

A dish deeply rooted in the culinary tradition of Ischia, where rabbit is slowly cooked with white wine, tomatoes, garlic, chilli and aromatic herbs. The rich and fragrant cooking juices are then used to dress the Bucatini, following the island’s tradition of turning one preparation into both a first and a main course.

Ingredients for 4 people

500 g Bucatini

1 rabbit, approximately 1 kg, cut into pieces

300 g cherry tomatoes

3 garlic cloves

1 small onion

2–3 dl dry white wine, preferably Biancolella

1 chilli

Fresh parsley

Thyme or piperna, if available

Extra Virgin Olive Oil

Salt

Black pepper

Grated Parmigiano Reggiano

Preparation

In a large saucepan, preferably a terracotta pot, heat the Extra Virgin Olive Oil with the garlic and onion. Add the chilli and allow the aromatics to infuse the oil.

Add the rabbit pieces, previously seasoned with salt and pepper, and brown them thoroughly on all sides. Gradually deglaze with the white wine, allowing it to evaporate and adding small amounts throughout the cooking process.

Once the rabbit is well browned, add the chopped cherry tomatoes, parsley and aromatic herbs. Cover and cook slowly, keeping the sauce moist and fragrant. The gentle, prolonged cooking allows the rabbit to release its full flavour into the sauce.

When the rabbit is tender, remove the meat from the cooking juices and set it aside to serve as the main course. The remaining cooking sauce becomes the dressing for the Bucatini.

Cook the pasta in plenty of salted water and drain when very al dente. Transfer directly to the pan with the rabbit cooking juices and toss vigorously for a few minutes, adding a little pasta water if necessary.

Serve the Bucatini generously coated with the sauce, finished with grated Parmigiano Reggiano and, if desired, a few leaves of fresh parsley.

Format: 500 g