Organic Fusilli Pasta

The perfect corkscrews of this organic fusilli from Zaccagni are iconic for a reason! One of our favorite short pasta shapes, fusilli are so named because they were traditionally made by hand by deftly wrapping each strand around a knitting needle or spindle (fusilli comes from the word fuso, or spindle). Now, they’re produced on 100-year-old bronze dies in a process that’s a little less painstaking but no less delicious.

The only ingredients in Zaccagni’s artisan pasta are minimally processed, organically grown semolina flour and pure spring water from the Majella mountains. The dough is pressed through 100-year-old bronze dies, coveted among pasta aficionados. Bronze dies create a rough texture as the pasta passes through them, leaving an uneven surface that’s perfect for absorbing sauce, making every bite more flavorful. Finally, it’s slow-dried at low temperatures to ensure it cooks up tender yet toothsome, with just the right amount of al dente resistance.

Abruzzo is a verdant gem on the eastern coast of Italy, midway down the country’s “boot.” The region is known for its wines, most famously montepulciano d’Abruzzo, and has miles of coastline on the Adriatic Sea. Abruzzo also has the highest concentration of national parkland in Europe, including the stunning peaks of the Majella mountains, home to golden eagles and stunning wildflowers. Zaccagni’s facility is set amongst the foothills of the Majella range, in the medieval town of Miglianico.

Founded by Gianfranco Zaccagni, the company is fiercely proud of its Abruzzo home. Look closely at their pasta packaging and you’ll notice that the transparent window is in the shape of the region! Zaccagni is a testament to the idea that when different experiences and cultures meet, the results are unique.