Fusilli pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It’s also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers.

The reason De Cecco is preferred is because it is a higher-quality product. Low-temperature slow drying allows for flavours to develop that give the characteristic taste to the pasta and the typical yellow of the semolina guaranteeing the utmost firmness when cooking.