 |
 usilli comes from Central and Northern Italy and it's so called because it resembles a spindle (fuso, in Italian). Indeed, with three twisted, spiraling strips, its peculiar shape can perfectly capture any sauce.
One can’t go wrong with fusilli: it brings out the best in every kind of sauce, from the most elaborate and rich, to the most basic and simple. Because of its flexibility, fusilli is often the best choice for difficult or daring culinary experiments.
A perfect match for rich meat or ricotta sauces, fusilli is even better used to prepare fresh pasta salads. Chopped vegetables, spices, herbs and tuna, with an helping of velvety olive oil, for example, "spiral" very harmoniously around fusilli.
|
|
Recipes
PASTICCIO DI FUSILLI IN TEGLIA
|
