foo-zee-lee

Originating in Southern Italy, it was crafted by twisting spaghetti around thin rods. Dry in the Italian sunshine, this then became the Fusilli we know and love today.

Our go-to after a long day at work. Just as delicious with a jar of pesto as it is with a slow-cooked homemade ragu. We often have the leftovers for lunch, brought to life with a drizzle of Extra Virgin Olive Oil and always, an extra grating of parmesan.