Type of Fusilli in a "double S" shape, with a characteristic central groove, originally from Sicily, but also known in other regions of Southern Italy. It combines well with Rustichella d'Abruzzo meat sauce and condiments with vegetables or seafood.
Cooking time: 9-11 minutes
Rustichella d’Abruzzo history began in 1924. Today Gianluigi and Stefania Peduzzi proudly continue their grandfather’s Abruzzan tradition using only top quality durum wheat semolina, bronze dies and pure mountain water to achieve that perfect texture and taste that made Rustichella d’Abruzzo the most recognized premium pasta, used by top chefs and available in delicatessen shops all over the world.
The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35/40 degrees, unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours.