Description
Fusilli: tight spirals that wrap around every sauce, in organic durum wheat.
The producer calls them “spirali di gusto che avvolgono ogni condimento”, for dense sauces or fresh seasonal vegetables. Pasta Orobio makes this pasta in Altamura with organic durum wheat semolina and water only, from native wheat varieties grown by certified farms in Puglia and Basilicata. The pasta is bronze-drawn and dried slowly at low temperature. The semolina is checked in the laboratory before processing, and the pasta shows no mycotoxins detectable by specific analysis (below 20 ppb). Cooking time 5 minutes, according to the producer. Store in a cool, dry place.
For restaurants and chefs. Fusilli suit thick sauces and seasonal vegetables: Genovese pesto, a meat ragù, broccoli and sausage, or roasted peppers. They are a reliable shape for cold pasta salads and buffets, because the spirals keep the dressing. With the producer’s 5-minute cooking time they are among the quickest shapes on the line; test a first batch to set your timing.
For specialty and Italian stores. Fusilli are a household staple that sells week after week, and an organic, mycotoxin-free version gives regular buyers an easy upgrade. Quick cooking is a selling point for families and busy shoppers. Place the pack near pesto and pasta sauces for a straightforward pairing.
Format guidance: choose the 500 g pack for kitchens and high-rotation retail. The 300 g pack serves trial purchase and smaller households.
Specs: 500 g, case of 12, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
