Description
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.
For restaurants and chefs. Ferricelli, 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.
For specialty and Italian stores. 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).
