Busiata , a typical pasta from the province of Trapani, has officially entered the Zingarello dictionary . The term appears in the latest edition of the Italian dictionary, marking an important recognition for Sicilian gastronomy and a culinary tradition that continues to tell the story of Western Sicily.
The name "busiata" derives from buso , a dialect term that refers to the stem of the Ampelodesmos plant (called "disa") , or even from the knitting needle . Even today, these tools are used to hand-roll the pasta strands, creating the typical helical shape. Large-scale production, for obvious reasons, uses mechanical methods, but the artisanal and symbolic value remains intact.
Busiata is the basis of numerous traditional Trapani recipes, starting with the famous pesto alla trapanese , a fresh condiment made with tomatoes, almonds, garlic, basil, and extra virgin olive oil. It's the Sicilian version of Genoese pesto, born from the encounter between Ligurian and Trapani sailors. Genoese ships, in fact, stopped in the port of Trapani before heading to destinations east.
Another popular dish is busiata with swordfish and eggplant , typical of coastal restaurants. Here, the bold flavor of the fish combines with the sweetness of the fried eggplant and the freshness of the tomato, creating a balanced and rich dish.
In inland areas, busiata is often paired with more rustic sauces, such as Nebrodi black pork ragù , or with earthy condiments, such as pistachios, almonds, and wild fennel . In summer, lighter versions are also available, such as busiata with Mazara red prawns and chopped pistachios , which combines excellent ingredients in a simple yet refined dish.
Each recipe maintains a connection to Sicily's rural history, where pasta was rolled by hand in homes and shared on holidays. Today, busiata is also a staple beyond the island: served in Italian and international restaurants, it has been offered to heads of state, athletes, and celebrities. Last February, it even reached the tables of the British Royal Family , an example of how cucina povera can transform into world-renowned excellence.
The inclusion of the word "busiata" in the Zingarelli dictionary isn't just a linguistic fact, but a sign of identity. It's the recognition of a dish that represents the history, creativity, and pride of a land where cuisine continues to speak the language of tradition.
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