Fusilli Lunghi Bucati are originally from Campania and have a simple spiral shape.
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 typical tool used by spinners for their work.
Fusilli Lunghi Bucati are traditionally served with Neapolitan or "guardaporta" (doorman) ragù and the Neapolitan ragù known as "alla genovese" (Genoa style). Generally, this pasta is best with parmesan or pecorino (sheep's cheese) or with tomato and vegetable based sauces with aubergines and peppers.
Available in 500g packs.
Acini di Pepe (peppercorns) belong to the minute pasta family to be cooked in broth.
This pasta shape was undoubtedly invented to stimulate the imagination of children who commonly eat this pasta in baby food and vegetable soups. It is shaped like peppercorns and is fun and appealing.
It is especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips.
This pasta can be used in thick creamy or velvety soups.
Available in 500g pack.s