We love the corkscrew-shaped fusilli for its versatility. The spiral shape creates tons of nooks that are not only excellent at holding onto rich and creamy cheese sauce, but they are also great in baked pasta dishes, pasta salads and soups. Dig into the entire fusilli family from Rustichella d’Abruzzo with this trio.
Due to the artisan nature of these products, some pasta cuts may vary depending on availability. When this happens, we substitute items of equal quality, value and good taste.
About the producer
In 1924, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio, (pasta factory) naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, holiday goods and more, but they’ve still remained true to their core traditional values. All of their pastas are still made with the finest quality grains, blended with pure mountain spring water, extruded through bronze dies, and slowly air-dried at low temperatures for a rustic texture that holds sauce beautifully.
