Fusilli come from Campania and belong to the short, straight cut family of pasta.
In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term "fusillo" comes from "fuso" (spindle) which was the tool used by spinners.
This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It is also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers.
Available in 500g or 3 Kg packs.
Rombi are a typical pasta shape from the rural culinary tradition of the Abruzzo region. The pasta is a variety of "sagne" cut into diamond shapes and widely used in the mountain districts.
Traditionally, this type of pasta was served with fish based sauces, sauces made from chicken and duck, and was widely used in rural cooking in the Abruzzo region, or with lamb based sauces, typical of the mountain districts.
Rombi are also ideal for preparing bean soups or with meat ragùs and tomato sauce.
Available in 500g pack.s