Gioie di Fattoria - Fusilli Pasta di Farro - 500g
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).
|Country of Origin||Italy|
|Producer||Gioie di Fattoria|
|Pasta Shape||Short Cut|
Gioie di Fattoria
In the northern hills of Abruzzi, near the border with Le Marche, Giulio Amadio grows grains, tomatoes, olives and grapes. All of this is grown organically and each product of the land is transformed into beautiful pastas, sauces, olive oils and wines.
We first learned of Gioie when Gemma visited the vineyards of Stefania Pepe just across the street from Gioie's property. We heard rave reports of the quality of his ingredients (especially his farro) and of the quality of his finished product. We find all of his pastas to be rustic, toothsome and flavorful - like a whole new category of pasta that was just waiting to be introduced to the US! We are happy to facilitate this introduction.