Tagliatelline, which originate from Liguria, are consumed all over Italy and are part of the long, flat pasta family.
You need to go a long way back to retrace the origins of Tagliatelline and beyond the confines of Italy. Tagliatelline were known as early as 700 BC in Japan where they were imported from China with many other cultural and religious elements. In Japan, they were called Udon, tagliatelline made from common wheat, and seem to have met with incredible success in the province of Osaka and in the southern part of the country in general.
Tagliatelline are just the right size to be served both with sauces and in broth. In the first case, the recommended condiments are those from Ligurian tradition, so with pesto as the undisputed winner, and fish and shellfish based sauces coming a close second. They are also excellent in vegetable or meat broths or, with a nod to Oriental traditions, in broths based on seaweed and mushrooms.
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.