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Fusilli Corti col Buco

Twisting hollow spirals for your next masterpiece.

Quick Overview:

Long, spiraled and perfect for chunky sauces.

Quick Facts

Origin: Campagna, Italy
Unit Size: 500g

The Flavor Experience

Hearty, wholesome, and nutty.

The Story

What makes this brand special is it's provenance, and it bears the I.G.P. emblem to prove it.  The Indicazione Geografica Protetta, or Protected Geographic Indication, requires that producers meet certain standards of production to honor and uphold traditional techniques. The I.G.P. that governs pasta produced in Gragnano, Campagnia, mandates that only durum wheat semolina and water from the local aquifer are used; that they pasta is extruded through bronze dyes; that it is dried between 40-80 degrees Celsius for a period of 6 to 60 hours in static drying cells, and packaged within 24 hours.  The I.G.P. also requires that the packaging be made of recyclable material.

As with any great pasta, the quality starts with the wheat.  Pastficio dei Campi favors quality over quantity, overseeing a triennial rotation of crops to avoid soil depletion due to monoculture.  This results in a more nutritious and hearty grain. You can taste the difference when cooked to a perfect al dente, and you can see the difference right out of the package.  The coarse texture provides a more toothsome texture, and clings succulently to your sauce, gravy or ragu.

Usage Tips

Sub this cut for your next scampi, or use as a playful alternative to elbows in mac-and-cheese.

 

Full Description
$10.00
/ ea.

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Product Description

Long, spiraled and perfect for chunky sauces.

Quick Facts

Origin: Campagna, Italy
Unit Size: 500g

The Flavor Experience

Hearty, wholesome, and nutty.

The Story

What makes this brand special is it's provenance, and it bears the I.G.P. emblem to prove it.  The Indicazione Geografica Protetta, or Protected Geographic Indication, requires that producers meet certain standards of production to honor and uphold traditional techniques. The I.G.P. that governs pasta produced in Gragnano, Campagnia, mandates that only durum wheat semolina and water from the local aquifer are used; that they pasta is extruded through bronze dyes; that it is dried between 40-80 degrees Celsius for a period of 6 to 60 hours in static drying cells, and packaged within 24 hours.  The I.G.P. also requires that the packaging be made of recyclable material.

As with any great pasta, the quality starts with the wheat.  Pastficio dei Campi favors quality over quantity, overseeing a triennial rotation of crops to avoid soil depletion due to monoculture.  This results in a more nutritious and hearty grain. You can taste the difference when cooked to a perfect al dente, and you can see the difference right out of the package.  The coarse texture provides a more toothsome texture, and clings succulently to your sauce, gravy or ragu.

Usage Tips

Sub this cut for your next scampi, or use as a playful alternative to elbows in mac-and-cheese.

 

SKU: PAST105

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