De Cecco Fusilli, No.34

The fusilli, from the family of extra short, straight-cut formats, come from the Campania region. They are spiral-shaped, approximately 10 mm in diameter, between 1.35 and 1.48 mm thick and an average of 41 mm long. In the past these fusilli were made by hand. The spaghetti was wrapped around a knitting needle with a very quick and experienced movement; the women`s skill was very reminiscent of that of the spinners, hence the name ³FusoE (spindle). The fusilli are particularly tasty with Neapolitan ragout or with ricotta sauces, but they also taste excellent when served with vegetarian sauces such as tomato sauce with pepperoni, eggplant, olives and capers.