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We agree that Filippo’s slightly sweet, nutty Busiate are outstanding, but if you’re not quite such a purist you might try them with cacio e pepe, a traditional Roman pasta dish with Pecorino Romano cheese and black pepper, or pesto alla trapanese, a Sicilian pesto made from almonds, tomatoes and basil. Or for a cold pasta dish, toss cooked busiate with cherry tomatoes, basil, and a bit of Pecorino or mozzarella di bufala.
The Tumminia grains used in these Busiate are organic and were stone milled (that is ground using an actual STONE!). Filippo designed a slow and intricate drying process that allows the characteristics of the wheat to be maintained through to the final pasta and creates the perfect surface for sauces. These busiate have a longer cooking time than traditional pasta, but to maximize the taste, be sure to serve them ‘al dente’!
Tumminia is very digestible and even suitable for people with some wheat sensitivities; rich in vitamins, minerals and protein, these Busiate are super healthy. They also have a low glycemic effect, so you’ll stay full for longer. But Filippo doesn’t want you to be fooled by all that health food talk - “It’s not a penance, it’s a joy,” he tells us.
Filippo Drago is Sicilian grain miller, bread baker, and pasta maker who is revolutionizing the way Sicily (and Italy) thinks about indigenous grains. Filippo works with ancient Sicilian grains from his grain mill located in the heart of Castelvetrano, Sicily. Mulini del Ponte is the name of his epic mill and his business is much more than milling native ancient Sicilian grains. In an effort to save ancient grain varieties from extinction, such as Tumminia, Russello, and Perciasacchi, Filippo has helped to unite and organize a group of Sicilian grain growers from whom he buys his grain. He is also respected throughout Sicily for making 'Pane Nero di Castelvetrano' according to traditions, including baking the bread in an oven burning 100% olive tree wood.
"This is a curious curled pasta shape that seem to be local to western Sicily...you’re unlikely to find them on the pasta shelves of your local supermarket, in Italy or in the U.S." — Nancy Harmon Jenkins