A perforated and thick spaghetto.

While sometimes referred to as bucatini, our perciatelli are slightly larger in diameter. Whereas while bucatini are very popular throughout Rome, perciatelli are the thick long pasta of choice in the hills of Frosinone.

On the plate

One’s mind immediately goes to pasta all’Amatriciana, with its bright tomato and guanciale treatment, but a favourite of ours is with anchovies and parsley. Careful with this one as it likes to lash out when getting it around your fork!


  • Durum semola
  • Whole eggs
  • Water


Thick and perforated long pasta