Busiate pasta is a thin, long strip of pasta that is rolled into a spiral shape with a special machine. Busiate, like handmade pasta, is very porous, which makes the flavors of the sauces absorbed particularly well. Busiate pasta is also easy to pre-cook, as it does not overcook and does not stick to each other even when left in a saucepan. Busiate pasta is especially good to serve with pesto or seafood.
Ziti is a typical type of pasta from the Naples area. It is made from Italian durum wheat using traditional artisanal methods. Ziti pasta is made using the so-called “Bronze-drawn” method, in which the pasta is pressed into its shape faster than normal. In the method, the paste has a special, slightly rougher structure than usual and is dried at a low temperature. Due to the roughness, however, the pasta absorbs more of the sauce’s flavors. Ziti pasta is especially suitable for rich oven pastes. It can also be served with a rich sauce cooked as it is. The tubes of Ziti paste are usually cut into smaller pieces before cooking.
The Spanish Arroz Brazal bomba rice variety is short-grained and pearly. It absorbs a lot of cooking water during cooking and keeps its shape well. The rice is well suited for paellas, risottos and desserts.
Cooking time 15 minutes, after which the rice is left to rest for a while. Bomba rice needs more water than normal when cooking.
Normandy is famous for its apple ciders, which are also used to make popular apple cider vinegars in the region. Their digestive properties have made vinegars a favorite for all types of seasonings, such as salads, sauces or fish and chicken broths.
DeliDel capers are preserved in sea salt and not in preservative broth, which better preserves their unique taste. Soak the capers for a few minutes before use to reveal their delicious and varied aromas.