Fusilli nº34

Fusilli originate from central and northern Italy, where they were made by hand by quickly wrapping them around a knitting needle. Hence its helix shape, perfect for retaining sauces and ingredients in the ruggedness of the pasta. Accompanied by Parmesan or Pecorino cheese, with meat or ricotta-based sauces, with Mediterranean vegetables such as pepper or eggplant or with pesto and cherry tomatoes, the fusilli will highlight both the simplest and most elaborate condiments, and will be up to par even when you launch into some complicated culinary essay.