The Fusilli were born in central northern Italy and owe their name to the spindle around which the wool was rolled. They are characterized by three twisted fins that follow each other harmoniously in a spiral pattern that captures every type of spice. You can't go wrong with fusilli: they improve the more elaborate and denser sauces, but also the simpler ones, and allow great results. Fusilli go perfectly with rich sauces based on meat or ricotta, but also show their multifaceted personality in the freshness of the salads: the chopped vegetables, the spices, the tuna slide harmoniously between the windings, accompanied by the velvety notes of the oil of raw olive oil .