Fusilli (pasta twists) belong to the very short straight cut pasta format and they are a speciality of the Campania region, in Southern Italy. They have a spiral shape with a 10 mm diameter,a 41 mm average length, and a thickness between 1,35 and 1,48 mm.
In ancient times Fusilli were hand made according to a method handed down mother to daughter, which consisted in twisting a "spaghetto" long thread of pasta, around on a knitting needle with a swift movement of a clever hand. This kind of ability reminded the movement of the spinning machine. In fact the word "fusillo" comes "fuso", spindle, the rod the spinners used to work with.
Very tasty with ragù napoletanaand ricotta sauces. Excellent also with tomato vegetable sauces with peppers, aubergins, olives and capers.
The Classico Quattrociocchi is an intense limpid golden yellow colour with greenish hues. The nose is fine and enveloping, with ample fruity tones of unripe tomato, lettuce and artichoke, accompanied by fresh hints of mint, basil and sage. The palate is elegant and vegetal, with hints of chicory, lettuce and celery. Bitterness is present and pungency is harmonic.
Bresaola is an air-dried beef ham of Italian origin. We only use beef our own slaughter for its production.