De Cecco are millers for almost two centuries, since back in 1831 when Don Nicola De Cecco produced “the best flour in the county” in his stone mill in Fara San Martino, Italy. And to keep this tradition alive and guarantee fresh semolina all the time, they grind the wheat in their own mill, right next to the pasta factory, floating with intense and delicious aromas.
De Cecco selects the best durum wheat from Italy, California and Arizona because the characteristics of excellence cannot be found in just one variety of wheat. In fact, they choose Italian wheat for its flavor, and California and Arizona wheat for the quantity and quality of the proteins which make the pasta “al dente”, firm and elastic, therefore, unique in its kind.
Fusilli come from Campania and belong to the short, straight cut family of pasta. In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term “fusillo” comes from “fuso” (spindle) which was the tool used by spinners. This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It is also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergine, olives and capers.