The fusilloni are a typical pasta shape from Campania, reintroduced by the Mulino di Gragnano in its classic version of durum wheat semolina.
It is a large pasta shape that replicates the classic form of fusilli. The Mulino di Gragnano offers them in their classic version of durum wheat semolina.
The production of Fusilloni di Gragnano is very simple. The pasta factory Il Mulino di Gragnano selects the best Apulian wheat and uses only pure water from Monte Faito.
An essential tool is the bronze die, which ensures the porosity of the fusilloni, an indispensable characteristic to enhance the flavors of the dish. The drying process, slow and at low temperatures, preserves the characteristics of the wheat, guaranteeing the fusilloni aroma, flavor, and cooking consistency.
The fusilloni are a type of pasta ideal for creamy sauces, but they also lend themselves well to dressings based on vegetables, particularly zucchini and asparagus.
You should try the fusilloni with egg cream and asparagus tips, a classic combination that never fails, a great vegetarian alternative to the classic carbonara.
Another delicious option is fusilloni with mushroom ragù; you will only need garlic, champignon mushrooms, oil, pecorino cheese, and parsley. Then add a sprinkle of chopped hazelnuts and chili pepper, and here you have a rustic and simple dish that will delight even the most discerning palates.
€ 4,40
per 500g
english
ITALY
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Durum wheat semolina fusilloni from Gragnano
Campania
