I made some meatballs and red sauce over the weekend, and I bought a box of perciatelli to serve with it, as I had never had this type of pasta before.
For the life of me, I can see absolutely no difference between this noodle and bucatini. Both are like long, thick, hollow spaghetti noodles, and they seem to be roughly the same length and size.
Is there any difference between the two, and if so, what is it? (Fabrizio, are you out there to help with this one?)