Product Description
Fusilloni is a spiral shape pasta, more voluminous than fusilli and with a rough, porous surface drawn in bronze that retains rich sauces, ragùs, and vegetable creams.
Pastificio Faella uses only 100% Italian durum wheat semolina, rigorously processed in bronze and slowly dried at low temperatures. Its production is made with selected mixtures of Italian durum wheat semolina, slow kneading with water from the Lattari Mountains, bronze extrusion and traditional drying at very low temperatures (max.: 48°C) for a period that can reach 60 hours, resulting in a pasta with ideal consistency and unmistakable aroma and flavor.
Keeping with tradition, Pasta Faella produces typical Gragnano shapes, such as Le Candele (which requires up to 60 hours of slow drying), and preserves biodiversity by using historic Italian grains, such as “Senator Cappelli” which is used for a special spaghetti shape.
Ingredients:
Durum WHEAT semolina, water.
Allergens:
See ingredients in UPPERCASE.
Preparation Suggestion:
Boil in plenty of water (3,5 litres for 500 of pasta) for 9 minutes.
Other information:
“Pasta di Gragnano PGI” certified by a control body authorized by the Ministry of Agricultural, Food and Forestry Policies (MIPAAF).
Country of Origin:
Italy
Nutritional information:
| Nutrition Declaration (Typical Values): | Per 100g |
|---|---|
| Energy | 1521kJ 359kcal |
| Fat of wich saturates |
1,4g 0,3g |
| Carbohydrate of which sugars |
73g 3,3g |
| Protein | 13g |
| Salt | 0g |
Distributed by:
Onelink Lda
Rua Quinta dos Álamos n.º 3
2625-577 Vialonga
Notice about our product information:
Always confirm the information on the article label. Food products are subject to constant change, for this reason, we recommend that you always read the labeling information that accompanies each product, including the nutritional information, ingredient list, storage, preparation and use instructions as well as other information before use or consumption.
