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Verrigni Fusiloro Semola
Cut with Gold
Take a deep bite into this exceptional durum wheat pasta from the exceptional pasta producer, Verrigni, for a delectable experience like no other. Made from the very best wheat grown in Italy and refined with actual gold bars, the difference is evident in its taste, alluring aroma, and deeper rough edges. The perfect staple for all your rich sauces.
Tasting Notes from the Curator
Having a quick bite from your steaming bowl of cooked Verrigni Fusiloro pasta ushers in the nutty and sweet taste of durum wheat while spoiling your palate with its rough, creamy, and chewy texture.
Verrigni Fusiloro pasta comes from over a century old distinction and dedication. Unlike other Italian pasta, this premium pasta owns a corkscrew shape with the right porosity, cavity, and roughness that allows it to slide into your mouth with grace while offering you more than enough sauce complemented by a crunchy finish like no other.
You can treat yourself to any recipe or food with Verrigni Fusiloro as your guide. This semolina pasta combines perfectly with thick to light sauces, soup, and salads. You can have it paired with your grilled chicken, cauliflower, Brussels, and sprouts for a tongue-licking goodness. If you aren’t a fan of chicken, meat, or fish, then have your Fusiloro served hot in a tomato, basil, and avocado recipe.
An Intricate Process
In 1898 Luigi Verrigni created a unique pasta that will someday become one of the most craved pasta in all of Italy and beyond. The Verrigni pasta has been the mainstay pasta of the Rosburgo nobbles for a long time. Its premium taste, spiral shape, texture, and finish was and is incomparable. It has led many artisans to replicate its shape and process across Italy.
To get it right, the Virrigni utilized stone mills to grind their durum wheat grains and mixed it with water obtained only from Gran Sasso. The pasta was then air-dried on bamboo canes and sent out. Today, the same dedication and love are giving to Verrigni pasta. However, to make Italian pasta more enjoyable for gastronomists across the world, Verrigni has revolutionized the process once again. The Verrigni Fusiloro wheat is rolled through a golden bar instead of bronze to give it less friction, deeper surface patterns, and sharper taste. It is then dried in a drying room fitted with fans and heat sources for the best-controlled temperature.
Store in a cool dry place away from direct heat.