Organic Fusilli

Organic Fusilli with deep ridges from Puglia

Cipriani Organic Fusilli are twisted spiral pasta made from the same Apulian durum wheat blend as other Cipriani pasta shapes, pressed through bronze dies and slowly dried. This is not a smooth factory-made noodle, but the Harry's Bar recipe in spiral form.

Organic Fusilli by Cipriani twist in tight spirals around their own axis, pressed from a blend of the finest Apulian durum wheat selected by Arrigo Cipriani. The deep ridges left by the bronze die during the pressing process capture sauce and oil in every coil – ideal for anything that might otherwise slide off the plate.

Spiraled twists, brimming with ridges

The tight coil of the fusilli is created directly during the pressing process through the bronze die – pasta connoisseurs call this the al bronzo method – and is preserved by slow drying at low temperatures.

On the palate, the fusilli is pleasantly full-bodied, with a distinct bite and the same slightly nutty durum wheat aroma as the other shapes from the house. The ridges between the coils hold onto even thin sauces where a smooth noodle would long since be bare, ensuring a little bit of sauce in every bite.

The tighter the coil, the more surface area the pasta offers to the sauce – a simple yet effective difference compared to pasta shapes with a smooth exterior, which is particularly noticeable with thin sauces and vinaigrettes.

From pesto to cold pasta salad

Few pasta shapes bind pesto as reliably as fusilli, whose ridges hold the herb paste firmly in place instead of letting it slip off.

The fusilli pairs particularly well with a Basil Pesto from the same house, as well as with tomatoes, olives, and mozzarella in a cold summer pasta salad. A little bit of Extra Virgin Olive Oil and fresh herbs are all you need for a well-rounded result.

The spiral shape is often particularly suitable for children, as it is easier to spear with a fork than long noodles – a small practical side effect of the shape that definitely counts during family meals.

Fusilli also makes a fine side dish for grilled fish or vegetables, as the little spirals are easy to pick up on a fork without anything being left behind on the plate.

One twist, a lot of craftsmanship

Like every Cipriani pasta shape, the fusilli is created in a small family-run workshop following the recipes from Harry's Bar.

Harry's Bar is still located just a few minutes' walk from the Cipriani headquarters at San Marco 1323 in Venice and is considered the birthplace of almost the entire Cipriani range: from the fusilli and red wine vinegar to the Bellini, the roots of these recipes trace back to this single kitchen.

Giuseppe Cipriani opened his bar near Piazza San Marco in Venice in 1931, a place that soon became a regular haunt for Ernest Hemingway. The family continues to use the recipes for pasta, sauces, and rice developed there over the decades – even with a supposedly simple shape like fusilli, for Arrigo Cipriani, son of the founder, the quality of the durum wheat varieties is what counts above all, not the outer form.

For those looking for other pasta shapes alongside the fusilli, the Cipriani Durum Wheat Pasta collection offers spaghetti, penne, and rigatoni – all from the same blend – and the Cipriani Food collection features the entire assortment of the house.

For pasta salad, toss with oil immediately

For cold pasta salad, it is worth tossing the fusilli with a little olive oil immediately after draining so that they do not stick together before the remaining ingredients are added.

Served warm with pesto, the fusilli needs little more than a few minutes of cooking time and a good oil – that is how Italian craftsmanship tastes even on an ordinary Tuesday evening.

Organic control number: IT-BIO-009 Agricultura Italia