Long cut pasta with a round, hollow cross section. Also called perciatelli, although of Neapolitan origin, they?re very popular in Lazio, as the preferred pasta for the local amatriciana, a tomato and bacon sauce. This versatile pasta is often accompanied by strongly flavoured ingredients, including butter, meat, cheese or eggs. A plate of Gragnano bucatini is a work of art or in the words of the Neapolitan poet Armando Torre, nun è nu pranzo, ma n''a pittura ca tene pé pennielle na furchetta (it isn?t a lunch, it?s a painting, where the paintbrush is a fork).