Tumminia Busiate Pasta in the NYTimes

Filippo Drago’s Tumminia Busiate have taken the USA by storm. This Sicilian pasta is truly seducing America. Even the NYTimes agrees! In the December 31st, 2014 edition of the Front Burner, Florence Fabricant resolves to taste more ancient grains by saying:

“Kamut, quinoa, farro and emmer are among the grains that in recent years have come from the shadows of history to the dinner plate. Now there’s tumminia, from a tiny corner of Sicily. An heirloom wheat said to have originated in Greece, it produces a dark flour that has a slightly sweet hazelnut flavor. Tight, taupe-colored corkscrews of busiate pasta, made from stone-ground tumminia and semolina, convey the same flavor: Busiate, $16.50 for 17.6 ounces from gustiamo.com.”

Here is the link to the full article. December 31st! What a way to end the year.  Grazie Florence! Bravissimo Filippo!

Join the Conversation

  1. Just had Busiate di Tumminia at Le Gole in Calatafimi Sicily, near Segesta. It was dressed with a whole lot of very fresh ricotta with some black truffle on top. So good!

    1. That sounds like a great combination for a pasta with such a unique taste!

  2. I couldn’t resist commenting. Exceptionally well written!

  3. just had my first taste of Busiate while in Trapani. Fell in love with the taste and texture. Just wish it were readily available in the USA.

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