They come from Campania and belong to the very short straight pasta family. In ancient times, fusilli were made by hand using a method passed down from mother to daughter. It was about twisting a piece of spaghetti around a knitting needle with a very quick gesture and skilled hands. The nature of the skill was very reminiscent of that of spinners, and in fact the term 'fusillo' is derived from 'spindle', the tool the spinners used. They taste particularly good in preparations with meat and fish sauces or with ricotta-based dressings. Also excellent with vegetable sauces with tomato sauce and paprika, eggplant, olives and capers.