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- Exotic, large-cut corkscrew pasta: perfect for chunky vegetable and meat sauces
- Produced in Gragnano, just outside Naples, the birthplace of dried pasta.
- Made with the highest quality local wheat
- Produced traditionally by the Cooperativa Pasta di Gragnano, a tiny cooperative of pasta-makers
Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta. There, a consortium of small producers, the Cooperativa di Pasta Gragnano, produces the region's most traditional cuts, strictly adhering the artisan production techniques of yesteryear. Using only bronze dies and slow-drying techniques, the Cooperativa crafts pasta of unbelievably rough texture and palate-bursting flavor. Today, they are at the forefront of a local effort to preserve the artisan traditions behind the legendary Gragnano name. Says Cooperativa president, Antonio Marchetti, in the Washington Post, "Real pasta can be forgotten if we are not careful."
This large corkscrew pasta (the oni in fusilloni means "big") is light in texture and pairs beautifully with everything from cream sauces to chunky vegetable sauces.
