A larger, chunkier version of the classic Fusilli from the Campania tradition which were made by hand in the past according to a method that was passed down from "mother to daughter". 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.
Fusilli Giganti are ideal for dishes with a strong, decisive taste or for recipes that need to be tossed in a frying pan.
Available in 500g pack.s
Pennoni Rigati are a bigger variation of the classic Penne and thanks to their size, can hold a lot of sauce.
In Italian, the term "Penne" refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill.
Penne are one of the few types of pasta for which there is an exact date when it was created. Indeed, in 1865, a pasta-maker from San Martino d'Albaro (Genoa), Giovanni Battista Capurro, requested and obtained a patent for a diagonal cutting machine. The patent was important because it meant the fresh pasta could be cut like a quill without crushing it and in different lengths from 3 to 5 centimetres (mezze "half" penne or penne). The document preserved in the Central Archive of the State of Rome reads: "Up until now, a diagonal cut could only be made by hand with a pair of scissors which, in addition to being slow and time-consuming, also resulted in an irregular cut which flattened the pasta".
Pennoni Rigati are excellent for preparing oven-baked dishes and especially good served with meat sauces with vegetables or with pesto.
Available in 500g pack.s