Fusilli integrali BIO no. 5/63 - 500 gr.

Fusilli integrali BIO no. 5/63 - 500 gr.

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  • IT10206
"Fusillo" is a southern term to indicate a die of dough similar to a small spindle, from which... more
Product information "Fusilli integrali BIO no. 5/63 - 500 gr."

"Fusillo" is a southern term to indicate a die of dough similar to a small spindle, from which the name, which was once spun by hand, and to model it in the characteristic curled spiral shape, was used a stocking iron. They can be long or short: from the pastry sheet, very thin strips are cut out, more or less 20 cm long, and with the palm of the hand they are twisted around the iron, which is then withdrawn. Other dialectal names are: ricci di donna in Calabria, incannulate in Puglia, turcinateddi or fusiddi in Sicily, maccarones a ferrittus in Sardinia. Once women were very skilled in making fusilli, still in Gragnano, the city of macaroni, in some families has been preserved the tradition of handmade pasta and there are those who have made a business, selling it especially on holidays or on order.

"Fusilli integrali BIO no. 5/63 - 500 gr."
Region: Campania
Manufacturer: Garofalo
Quantity: 500 gr
Pasta Format: Short
Certification: IGP
Contains gluten: Yes
May contain allergens: Yes - Always check the information on the product label before its consumption or use.

Garofalo

Gragnano, with its mills and water springs with perfect mineral compositions to make the dough, with its legendary artisan tradition linked to the production of pasta, with its streets where you walked next to the long pasta left to dry, and its sunny roofs where dried short pasta, became the "home of pasta". It was an engineer of King Ferdinand I who invented the "Bronze Man", who took the place of the foot of the people in amalgamating the dough and who laid the foundations for the first pasta factories, which took on an "industrial" dimension for the first time in Gragnano. From the years when the city itself was a factory, pasta production has evolved and Gragnano has seen the birth of modern pasta factories. Garofalo has always been a protagonist of this story. Its name already appears in 1789, when it obtained a licence from the Municipal Council for the production and sale of high quality pasta. It has always been the first pasta factory in Gragnano in terms of size, quality and volume, thanks to its ability to keep tradition alive by putting it at the service of modernity and technology. Knowing Garofalo's roots is a first step to understand where his passion, his craftsmanship and his innovative spirit come from.

The history of Garofalo is therefore the history of Gragnano.

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