Pasta
Basilicata
Organic
Regional Specialty
Vegan
Vegetarian
Regional Italian
Pastificio ItalycaFerricelli, also known as fusilli lucani, are a Basilicata classic with lamb or pork ragù and a grating of hard cheese. The long twist holds a chunky sauce. The 25-minute cooking time needs planning: cook them during prep to just under done and finish them in the sauce to order. On a regional menu they are a dish few competitors offer.
Specs 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Ferricelli are hard to find outside southern Italy, which makes them a discovery item for customers who already know orecchiette. A short note on the long cooking time and the meat-sauce pairing helps the sale. They also suit Italian regional promotions and gift baskets with a jar of ragù.
Specs 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Ferricelli are hard to find outside southern Italy, which makes them a discovery item for customers who already know orecchiette. A short note on the long cooking time and the meat-sauce pairing helps the sale.
Case of 15 × 500.
Ferricelli owe their name to the thin iron rod once used to roll them by hand.
Pastificio Italyca makes them in Grottole, near Matera, from organic durum wheat of the Matera hills, bronze-drawn and slowly dried. The producer recommends the elongated shape with meat sauces or with vegetables such as aubergine or cime di rapa, and indicates a long cooking time: 25 minutes.
Specs: 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy).
Allergens: gluten (durum wheat).
Pastificio Italyca is a young pasta maker in Grottole, in the hills around Matera, founded around 2020. It makes fresh and dry organic pasta, ICEA certified, by artisanal methods, using only high-quality durum wheat from the Matera area bought directly from local farmers.
Same category, tags or region.
