Originally from Calabria, Fusilli al Ferretto were made by hand by wrapping the dough around a knitting needle. This recent novelty of the Rustichella d'Abruzzo Regional Formats is highly recommended in combination with a dressing of artichoke and walnut cream, or chicory pesto and sausage or Treviso radicchio and crispy speck. For those who love our line of ready-made sauces, we recommend trying Genovese or Arrabbiata.