Italy is the land of pasta par excellence; the region of Veneto is characterised by a specific tradition of pressed pasta. This term suggests two actions: twisting and pressure. To work the dough with this tool, in fact, you have to lift the handlebar connected to a piston, which forces the dough through a bronze grinder. The most popular shape are the "bigoli", which have a cylindrical cross-section, like big and rough spaghetti.

By changing the grinder one will also prepare a shorter kind of pasta, such as the tubular and striped "gargati", more rustic and consisting of the usual small macaroni. Cold preparation and natural drying gives the pressed pasta a distinctive texture. On the basis of this tradition the speciality of the bucatini alla lughese is prepared, especially in Lonedo on the threshold of villa Godi Malinverni.

 

RESTAURANTS OFFERING THE BUCATINI ALLA LUGHESE:

• Il Torchio Antico, via Palladio 46, tel. 0445 860358 www.iltorchioantico.com
• Ristorante La Casara, via Divisione Julia 3, tel. 0445 861600
• Ristorante "Da Rosy", via Cartiera 2, tel. 0445 325280
• Ristorante Le Kilt, via Leopardi 2, tel. 0445 860564