£3.50
De Cecco Fusilli maintains traditional standards established in 1889 through its authentic production methods. This pasta is slow dried at a low temperature to properly preserve the natural colour and rich aroma of the semolina.
- Utilises the original slow drying method for flavour preservation.
- Low-temperature drying retains the natural colour of the semolina.
- Made exclusively from carefully selected high-quality durum wheats.
- The fusilli shape is ideal for gripping rich and chunky sauces.
- Guarantees a superior pasta quality consistent with traditional methods.
We select the best durum wheat pasta to ensure a superior texture and taste profile.
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Description
x1 Slow Drying
It was in 1889, as noted in the treccani encyclopaedia, when filippo de cecco invented the first machine designed for "slow drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aromas of wheat and the natural colour of our semolina in order to guarantee a superior quality pasta.
2 The Best Durum Wheats
We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops, an 'al dente" pasta with an intense taste to savour.
3 Coarse Ground Semolina
We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente"
4 Cold Mountain Water
We only make our dough with cold majella mountain water, at a temperature of lower than 15 °C to ensure that the pasta remains perfectly firm when cooking.
5 Coarse Bronze Drawing
We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauces.
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