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.
Tagliatelle are consumed all over Italy and are part of the long, flat pasta family.
They originate from the northern regions of Italy, especially in the culinary traditional in the Emilia Romagna region.
That Tagliatelle originated in Emilia Romagna is demonstrated by their presence in popular sayings and colloquial expressions used by the people from this region. An example of how Tagliatelle are profoundly rooted in Emilia Romagna is "Science in the Kitchen and the Art of Eating Well" by Pellegrino Artusi: "Conti corti e tagliatelle lunghe" (literally, short bills and long tagliatelle) is a wise saying from Bologna because long bills frighten the poor husbands and short tagliatelle demonstrate the inexperience of the person made them and served them as if they were left-overs."
Their natural versatility makes them delicious with all types of condiments. They are excellent for first courses or in oven-baked dishes, perfect with fish or shell-fish based sauces, or with butter or white sauces made from soft cheeses and cream with the addition of curry or saffron.
Available in 500g pack.s