Originating from Calabria, the Fusilli al Ferretto were handmade by wrapping the dough around a knitting needle. This recent novelty of the Rustichella d'Abruzzo Regional Formats is strongly recommended in combination with a sauce of artichoke and walnut cream, or chicory and sausage pesto or even Treviso radicchio and crispy speck. For those who love our line of ready-to-eat sauces, we recommend trying the Genovese or the Arrabbiata. Cooking time: 13-15 minutes.
Net Weight: 250 g