De Cecco No. 34 Tricolor Fusilli-0.75 lbs.-12/Case
Dececco Imported Pasta
SKU: 563963
Fusilli come from Campania and belong to the short, straight cut family of pasta. In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term "fusillo" comes from "fuso" (spindle) which was the tool used by spinners. This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It is also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers. Available in 12.0 oz pack. • Cooking time: 11 min - Al dente: 9 min
- Slow drying, we still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta
- The best durum wheats, we select the best durum wheats, from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics
- Coarse-grain semolina, we use only \u201ccoarse\u201d-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always \u201cal dente\u201d
- Tender spinach leaves and 100% italian tomatoes, kneading them into our dough strictly with Majella mountain water and coarse ground semolina, to ensure that the pasta remains perfectly firm when cooking and is given an unmistakeable spinach flavour
- Bronze drawn, we craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce
- Slow drying, we still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta
- The best durum wheats, we select the best durum wheats, from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics
- Coarse-grain semolina, we use only \u201ccoarse\u201d-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always \u201cal dente\u201d
- Tender spinach leaves and 100% italian tomatoes, kneading them into our dough strictly with Majella mountain water and coarse ground semolina, to ensure that the pasta remains perfectly firm when cooking and is given an unmistakeable spinach flavour
- Bronze drawn, we craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce
| Item Status | SPO |
| Temperature Sensitive | DRY |
| Pallet Quantity Per Layer | 13 |
| Pallet Quantity | 91 |
| Size Uom | LB |
| Mpn | VTP0034 |
| Uom | Case |
| Case Pack | 12 per Case |
| Size | 0.75 lb. |
| Material | Food |
| Shelf Life | 720 |
| Manufacturer | F.lli De Cecco Di Filippo Fsm SPA |
| Country Of Origin | IT |
| Brand | DE CECCO |
| Packaging Units | 12/EA |
| Global Product Group | Pasta/Noodles - Not Ready to Eat (Shelf Stable) |
| Storage Instructions | Store Away From Heat, Humidity And Direct Sunlight |
| Preparation Instructions | For A Perfect Cooking: Use 4-5 Quarters Of Water Per 12 Oz Of Pasta. Bring Water To A Boil. Add Salt To Taste. Add Pasta To Boiling Water. Stir From Time To Time. Cooking Time 11-9 Minute |
| Serving Suggestion | For A Perfect Cooking: Use 4-5 Quarters Of Water Per 12 Oz Of Pasta. Bring Water To A Boil. Add Salt To Taste. Add Pasta To Boiling Water. Stir From Time To Time. Cooking Time 11-9 Minute |
| Cooking Instructions | Boil, Boil |
| Ingredients | Durum Wheat Semolina, Tomato Concentrate 4, 3%, Spinach 3, 3%, Vitamins (Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (Ferrous Lactate).Contains Wheat.May Contain Soy. |
| Allergens | May Contain Soybean And Its Derivatives, Contains Wheat And Their Derivatives, May Contain Soybean And Its Derivatives, Contains Wheat And Their Derivatives |
| Processing Time | 5-10 Business Days |
| Calcium: 18 Milligrams | 0% Of Daily Recommendation |
| Carbohydrate, Total; Method Of Determination Unknown Or Variable: 41 Grams | 15% Of Daily Recommendation |
| Cholesterol; Method Of Determination Unknown Or Variable: 0 Milligrams | 0% Of Daily Recommendation |
| Fat, Saturated (fatty acids, total saturated): 0 Grams | 0% Of Daily Recommendation |
| Iron (iron, total): 1.8 Milligrams | 15% Of Daily Recommendation |
| Dietary Fibre, total (fibre, total dietary; Wenlock modification): 2 Grams | 7% Of Daily Recommendation |
| Potassium: 192 Milligrams | 6% Of Daily Recommendation |
| Sodium: 0 Milligrams | 0% Of Daily Recommendation |
| Niacin, Preformed: 3.5 Milligrams | 25% Of Daily Recommendation |
| Protein, Total; Method Of Determination Unknown Or Variable: 7 Grams | 15% Of Daily Recommendation |
| Riboflavin: 0.3 Milligrams | 20% Of Daily Recommendation |
| Thiamin: 0.5 Milligrams | 45% Of Daily Recommendation |
| Fat, Total (fat, total): 1 Grams | 1% Of Daily Recommendation |
| Vitamin D (vitamin D; calculated by summation of ergocalciferol and cholecalciferol): 0 Micrograms | 0% Of Daily Recommendation |
| Folate, Dietary Folate Equivalents: 197 Micrograms | 50% Of Daily Recommendation |
| Folic Acid, Synthetic Folic Acid: 118 Micrograms | 30% Of Daily Recommendation |
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