Fusilli Pasta di Farro - 500g


Formaggio Kitchen Exclusive

Country of Origin: Italy
Region: Abruzzo
City / Village: Controguerra
More...

The name fusilli comes from a Neopolitan dialect term fuso which was a spindle of sorts along which the original fusilli shape would be made. The original fusilli shape has much more in common with ceppe than with today's modern variation. The modern fusilli shape is a twisted flattened corkscrew of sorts that holds sauces very well. This wholegrain farro pasta is best when cooked until there is still a touch of firmness when bitten and then finished them with whatever sauce you are using.

This pasta is organically produced in the town of Controguerra in the Teramo province of Northern Abruzzo (just below Le Marche). The Gioie di Fattoria farm is run by Giulio Amadio. Giulio grows wheat, olives and grapes all of which are grown organically and each of which is transformed into incredible pasta, olive oil and wine.

For this pasta, Giulio uses an ancient and traditional grain variety called farro livesa rosso. This reddish form of farro has been grown in Abruzzo for centuries and is used as a grain in salads, soups and stews or ground to a flour to be used for making pasta. Farro is also known as Emmer wheat (Triticum dicoccum).

Other farro pastas from Giulio include: conchiglie, mezzemaniche, penne and spaghetti.

Giulio also makes other pastas using Saragolla wheat: bucatini, ceppe, fusilli, linguine, mezzemaniche, penne, spaghetti, strasciatelle, tagliatelle and troccoli.

Giulio also produces olive oil and tomato passata (simple crushed tomato sauce).

Produced By: Gioie di Fattoria
View All Products from Gioie di Fattoria


Our Recommended Pairings


People who bought this product also liked...

Fusilli Pasta di Farro - 500g
Product ID: 02661
PriceQty
$9.95   x
Tell a Friend about this Product.