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Felitto fusillo pasta

Felitto fusillo pasta: the long, hollow macaroni of Cilento feast days

In Felitto, in the Cilento, fusillo is a long hollow pasta of durum wheat semolina and eggs, six to eight per kilo, with no water at all. Women wrap ropes of dough around a hair-thin iron rod, stretch them past twenty centimetres and dry them straight on linen. It is a Slow Food Presidium and a Campanian PAT.

• Long, straight and even, with the hole running clearly through the middle
• Golden like egg pasta, sometimes shading towards amber
• An egg-rich dough, shaped entirely by hand one strand at a time

How to enjoy it. Tradition calls for a goat-mutton ragù finished with pecorino or Cilento goat's cacioricotta. Once kept for Easter, Christmas and Carnival, it still belongs on a celebration table.

Production areas

Campania

Season

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