Description
They originate from Campania and belong to the family of very short, straight-cut pasta.
In ancient times, Fusilli were produced by hand according to a method handed down from mother to daughter. It involved twisting, with a very rapid movement and expert hands, a piece of spaghetti around a knitting needle, the type of skill was very reminiscent of that of spinners and in fact the term “fusillo” derives from “fuso”, the tool that the spinners used.
They are particularly tasty in preparations with both meat and fish sauces or with ricotta-based condiments. They are also excellent when seasoned with vegetable sauces with tomato sauce and the addition of peppers, aubergines, olives and capers.
Available in 500 g and 3 kg packs.
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