Description
Fusilloni of Saragolla, made to catch the sauce.
Saragolla is an ancient wheat of the Khorasan family, naturally hardy, rich in fibre, protein and vitamins; the producer notes a lower gluten content than modern wheats, but as a wheat it contains gluten. Perché ci credo grows it on its own fields near the sea in Salento and has it stone-milled and made into pasta at a small mill in Ruffano, near Lecce: bronze-drawn, dried slowly and packed by hand. The result is a dark, full-bodied pasta made with 100% Italian Saragolla.
For restaurants and chefs. The large spirals of fusilloni trap pesto, vegetable sauces and chunky toppings in every turn. They hold well in pasta salads and baked dishes, and the Saragolla gives a darker colour and a fuller taste. A good cut for a vegetable or pesto special.
For specialty and Italian stores. Fusilli are a family favourite, and the large Saragolla version brings an ancient grain into a familiar shape. It suits customers who look for less processed, traditional pasta. Pair it with the rocket pesto or the zucchini spread of the same brand.
Format guidance: 500 g bag. Saragolla pasta also comes as rigatoni, paccheri, spaghettoni, fusilloni and orecchiette.
Specs: 500 g, case of 11, shelf life 24 months, 100% Italian Saragolla wheat, stone-milled, bronze-drawn, slow dried, vegan, Puglia (Italy).
