In the Genoa dialect, "bricchetto" means little stick or matchstick.
This pasta immediately makes you think of minestrone, a dish that is fairly typical of the Ligurian culinary tradition. Seasonable vegetables and dried pulses are the basis of this dish.
Bricchetti are large spaghetti, broken up into smaller pieces and since they hold their shape so well when cooked, they are perfect for adding to minestrone. This is a dish that is often eaten warm and so calls for a pasta that can hold its shape even when it has cooled down.
Minestrone is still very much associated with local cooking and among the Ligurian people there is a saying that the spoon should stand up in a "real minestrone" because it is made to be thick.
Available in 500g pack.s
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.