Long busiata
Long spirals that wrap around your fork: the busiata of Trapani-style pesto.
- Trapani-style pesto
- Creamy sauces and pestos
- Fish and seafood sauces
The Carlo range
Extra virgin olive oil and busiata by Carlo
Two products from the Trapani hills: Olio Carlo, a cold-extracted 100% Italian extra virgin olive oil, and Pasta di Carlo, long and short busiata.
Extra virgin olive oil
Olio Carlo, cold-extracted extra virgin olive oil
Olio Carlo is a unique oil: not just a dressing, but a precious food of Mediterranean cuisine.
It is made from three olive varieties typical of western Sicily: Nocellara del Belice, Biancolilla and Cerasuola. With its distinctive green colour, Olio Carlo leaves a pleasant note of freshly pressed olives on the palate. The aroma is intense, the taste bold and peppery: a cold-extracted, 100% Italian extra virgin olive oil carrying the scents of the Trapani hills.
Beyond its flavour, extra virgin olive oil is a complete food of the Mediterranean diet: it naturally contains polyphenols, vitamin E and monounsaturated fatty acids.
It goes with every dish, raw or cooked, enhancing its qualities. Taste it raw on a simple green salad to appreciate its full character.
Perfect with
- Bean and legume starters
- Steamed vegetables
- Tomato salads
- Roast potatoes
- Chickpea, lentil and bean soups
- Fish or game pasta dishes
- Fresh cheeses
- Pasta with Parmesan
- Freshly baked pizza
| Category | Extra virgin olive oil |
|---|---|
| Extraction | Cold-extracted |
| Origin | 100% Italian · province of Trapani |
| Colour | Deep green |
| Aroma | Intense, freshly pressed olives |
| Taste | Bold and peppery |
| Olive tree varieties | Nocellara del Belice, Biancolilla, Cerasuola |
Pasta di Carlo
Busiata from Trapani, long and short
Sicilian durum wheat semolina, bronze-drawn, slowly dried at a low temperature.
Busiata is the signature pasta of the province of Trapani. Its name comes from the busu, the thin stem around which a strand of dough was hand-rolled, creating the characteristic spiral that holds the sauce in every curl. Bronze drawing gives the pasta a rough, porous surface so the sauce clings better; slow drying preserves the aroma of the wheat and its firmness when cooked.
| Ingredients | Sicilian durum wheat semolina |
|---|---|
| Drawing | Bronze-drawn |
| Drying | Slow, at low temperature |
| Shapes | Long busiata, short busiata |
| Pack size | 500 g |
Short busiata
All the character of busiata in a short, practical shape that catches sauces and chunky ingredients.
- Rustic sauces and ragù
- Seasonal vegetables
- Baked pasta
In the kitchen
Recipes with the Carlo range
Sicilian recipe
Busiata with Trapani-style pesto
Trapani's signature dish: a raw pesto of tomato, almonds and basil that pairs perfectly with the spirals of long busiata.
Method
Lightly toast the almonds in a pan for a couple of minutes, then let them cool.
Score the cherry tomatoes, blanch them for 30 seconds, then peel and deseed them.
Pound the garlic, almonds and basil with a pinch of salt in a mortar (or pulse in a blender).
Add the tomatoes and pecorino, then drizzle in Olio Carlo until the pesto is creamy.
Cook the busiata in plenty of salted water following the time on the pack.
Drain al dente, toss with the pesto and finish with a drizzle of raw Olio Carlo. Serve immediately.
Sicilian recipe
Short busiata with cherry tomatoes, basil and raw Olio Carlo
A simple, fragrant pasta ready in minutes: sautéed cherry tomatoes, basil and a drizzle of raw Olio Carlo.
Method
Halve the cherry tomatoes.
Warm two tablespoons of Olio Carlo in a pan with the crushed garlic and, if you like, a little chilli.
Add the tomatoes, season with salt and cook over high heat for 6–8 minutes until they start to soften.
Cook the short busiata in salted water following the time on the pack.
Drain al dente and toss in the pan with the sauce and torn basil.
Finish with grated ricotta salata and a drizzle of raw Olio Carlo.
FAQ
Questions about the Carlo range
What does cold-extracted extra virgin olive oil mean?
It means the olive paste never exceeds 27 °C during extraction. Working at a low temperature preserves the aroma, colour and natural compounds of the oil. Olio Carlo is a cold-extracted, 100% Italian extra virgin olive oil.
Why is olive oil from the province of Trapani so highly regarded?
The province of Trapani is known as the land of good olive oil: its mild climate is ideal for growing olive trees, and the hilly soil of the Trapani countryside gives the oil distinctive sensory qualities, with an intense aroma and a bold taste.
Which olives is Olio Carlo made from?
Olio Carlo is made from three olive varieties typical of western Sicily: Nocellara del Belice, Biancolilla and Cerasuola, grown in the hills of the province of Trapani.
What does Olio Carlo taste like?
Olio Carlo has a distinctive green colour and an intense aroma, leaving a pleasant note of freshly pressed olives on the palate with a bold, peppery finish. Bitterness and pungency are qualities, not flaws: they are the sign of a lively oil rich in polyphenols.
What does Olio Carlo go well with?
It is excellent with bean and legume starters, steamed vegetables, tomato salads, roast potatoes, chickpea, lentil and bean soups, fish or game pasta dishes and fresh cheeses. Try it raw on a green salad, on pasta with Parmesan or on a freshly baked pizza.
How should extra virgin olive oil be stored?
Tightly closed, away from light and heat sources, at a cool and steady temperature. This way it keeps its aroma and flavour for a long time.
What is busiata from Trapani?
Busiata is a traditional pasta from the province of Trapani, in western Sicily. Its name comes from the busu, the thin stem around which the dough was hand-rolled to create its spiral shape, which holds the sauce in every curl.
What is Pasta di Carlo made of?
Pasta di Carlo busiate are made from Sicilian durum wheat semolina, bronze-drawn and slowly dried at a low temperature. They come in 500 g packs, in long and short shapes.
Long or short busiata?
Long busiata is the classic shape for Trapani-style pesto and creamy sauces; short busiata is ideal with rustic sauces, vegetables, fish and baked pasta.
How can I order Olio Carlo and Pasta di Carlo?
Message us on WhatsApp or call +39 392 138 7558: we will reply directly with sizes, availability and shipping.
Order Olio Carlo and Pasta di Carlo
Message us on WhatsApp or give us a call: we reply directly from the farm.