Pasta Tasting Package

In terms of pasta, the main difference between trofie and strozzapreti lies in their shape and consistency. Trofie is a short pasta, typical of the Liguria region, with an elongated and curved shape, sometimes resembling a small snail shell, while strozzapreti is a long, cylindrical pasta, reminiscent of a kind of spaghetti that is thicker and rougher to the touch. Moreover, strozzapreti are often slightly thicker than spaghetti and may be slightly curved or 'choked' at regular intervals. Depending on the recipe and cooking method, both pastas can be used in similar pasta dishes, but their physical characteristics make them suitable for different culinary uses.

Trofie is a type of pasta typical of the Liguria region of Italy and has an elongated, curved shape. The shape of trofie can be described as similar to that of a small snail shell, with a thicker central part and two thinner, outwardly curved ends. In some cases, trofie may also have a slightly different shape, but in general, their characteristic shape makes them recognisable among other types of short pasta. The shape of trofie pasta is important not only from an aesthetic point of view, but also for its ability to hold the sauce and other seasonings, helping to create pasta dishes rich in flavour and texture.

Bronze-drawn pasta is considered better because it offers a porous surface for optimal sauce adhesion, an 'al dente' texture and an authentic taste, thanks to its artisanal production and the use of quality ingredients. This same porosity also helps bronze-drawn pasta to be more easily digested, as it breaks down quickly in the stomach.

Bronze-drawn pasta is a type of pasta produced using a bronze die, which gives the pasta a porous surface and an 'al dente' texture. This traditional method of production is appreciated for its effect on the quality of the pasta and the adhesion of the sauces.

The etymology of the name fusilli originates from the spindle, a tool that was used for spinning by hand. This in fact sees a long strand of pasta twisted around a knitting needle and the result obtained gives the shape to the fusilli themselves.

Fusilli originated in Southern Italy, particularly in Molise and Campania, but the 'original' recipe, according to historians, is of Arab origin.