The Bucatini,  a long pasta shape  typical of the region  Lazio is known all over the world for the recipe of "Bucatini all'amatriciana". Pasta di Canossa produces its pasta with wheat grown in the Tenuta Cuniola, in the Terre di Canossa in Emilia Romagna, using semi-whole wheat (granulated) processing, in such a way as to stress the pasta less during processing and giving it greater nutritional properties. , greater digestibility and above all a unique taste.
 Pasta di Canossa is bronze drawn and slowly dried in static cells  at low temperature, 14 hours for short pasta and 20 hours for long cuts.