<http://dbpedia.org/resource/Bucatini>	<http://dbpedia.org/ontology/ingredientName>	"Durumwheat flour, water" .
<http://dbpedia.org/resource/Bucatini>	<http://dbpedia.org/ontology/country>	<http://dbpedia.org/resource/Italy> .
<http://dbpedia.org/resource/Bucatini>	<http://dbpedia.org/ontology/type>	<http://dbpedia.org/resource/Pasta> .
<http://dbpedia.org/resource/Bucatini>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Bucatini [buka\u02C8ti\u02D0ni], also known as perciatelli [pert\u0283a\u02C8t\u025Blli], is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning \"hole\", while bucato means \"pierced\".Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25\u201330 cm (10\u201312 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes."@en .
<http://dbpedia.org/resource/Bucatini>	<http://xmlns.com/foaf/0.1/depiction>	<http://commons.wikimedia.org/wiki/Special:FilePath/Bucatinicloseup.JPG> .
<http://dbpedia.org/resource/Bucatini>	<http://xmlns.com/foaf/0.1/name>	"Bucatini"@en .
<http://dbpedia.org/resource/Bucatini>	<http://dbpedia.org/ontology/ingredient>	<http://dbpedia.org/resource/Durum> .
<http://dbpedia.org/resource/Bucatini>	<http://dbpedia.org/ontology/thumbnail>	<http://commons.wikimedia.org/wiki/Special:FilePath/Bucatinicloseup.JPG?width=300> .