Description
They come from Campania and belong to the family of straight-cut pasta.
In ancient times, fusilli were made by hand using a method passed down from mother to daughter. It involved wrapping a strand of spaghetti around a knitting needle with a quick motion and skilled hands; this type of dexterity was very similar to that of spinners, and in fact, the term "fusillo" derives from "fuso," the spinner's tool.
They are particularly delicious when prepared with meat and fish sauces or with ricotta. They are also excellent with vegetable sauces with tomato sauce and the addition of bell peppers, eggplants, olives, and capers.
Nutritional values per 100g
Energy; 1490 kJ/ 351 kcal
Fat 1.5 g
of which saturated fatty acids 0.3 g
Carbohydrates 69 g
of which sugar 3.4 g
Protein 14 g
Fiber 2.9 g
Salt 0.01 g
In ancient times, fusilli were made by hand using a method passed down from mother to daughter. It involved wrapping a strand of spaghetti around a knitting needle with a quick motion and skilled hands; this type of dexterity was very similar to that of spinners, and in fact, the term "fusillo" derives from "fuso," the spinner's tool.
They are particularly delicious when prepared with meat and fish sauces or with ricotta. They are also excellent with vegetable sauces with tomato sauce and the addition of bell peppers, eggplants, olives, and capers.
Nutritional values per 100g
Energy; 1490 kJ/ 351 kcal
Fat 1.5 g
of which saturated fatty acids 0.3 g
Carbohydrates 69 g
of which sugar 3.4 g
Protein 14 g
Fiber 2.9 g
Salt 0.01 g
