Fusilli with cheese
Calling all cheese lovers! Discover the real Italian recipe from the Umbria region: tasty and creamy pasta that uses up any left-over cheese you have in the fridge. One of the world’s most famous Italian recipes, ready in a flash with the best pasta and the finest ingredients. Quick and easy to cook on the stove or in the microwave, it lets everyone experience the authenticity of real Italian fusilli with cheese. Strictly without additives or palm oil.
THE AUTHENTIC FLAVOUR OF TRADITIONAL ITALIAN RECIPES... WHENEVER, WHEREVER!
- FOR THOSE WHO LACK TIME AND AREN'T WILLING TO GIVE UP AUTHENTIC ITALIAN TASTE Only carefully selected, high-quality ingredients without additives or preservatives can bring out the essence of traditional recipes, plain and simple. Awide range of ready-to-heat products, created and designed with convenience in mind. Quick to prepare, thanks to innovative preservation techniques, and oh so tasty!
- NO ADDITIVES, PRESERVATIVES OR PALM OIL: JUST PREMIUM INGREDIENTS Fiorfiore Ready Meals contain no additives: this line of products is free of monosodium glutamate, flavourings and preservatives. Nothing but real Italian taste.
- AS GOOD AS FRESH Additives with different functions are widely used in the food industry: the most common is monosodium glutamate, a flavour enhancer and an essential component of stock cubes. Its purpose is to “spice up” recipes and sometimes make up for a lack of taste. Unfortunately, this additive dulls all flavours with an equal "base”. Without monosodium glutamate, flavour can only be obtained via top-quality ingredients and richer recipes, in order for food to taste as good as fresh.
- FREEZE-DRYING: ONE OF THE SAFEST PRESERVATION TECHNIQUES Freeze-drying is among the safest and most advanced modern preservation techniques. It uses a rapid drop in temperature to eliminate water from food while keeping flavours and nutritional values intact, with no need for additives or preservatives.
- 25 YEARS OF FREEZE-DRIED QUALITY AND PASSION FOR ITALIAN GASTRONOMIC CULTURE
Fiorfiore producers specialize in the development and production of quality, ready-to-cook foods containing the best freeze-dried ingredients, selected and brought together to reflect Italian culinary culture.
Fiorfiore Ready Meals go through a series of thorough and stringent checks to ensure quality, taste and wholesomeness. Special scanners and auditors ensure that packaged goods contain only the healthy, quality ingredients chosen for recipes.
• Non-GMO with "Bureau Veritas” for polenta
• IFS with “Bureau Veritas”: Higher level
• BRC with “Bureau Veritas”: Grade A
• Ministerial authorization in accordance with Italian Legislative Decree 27.1.92 no. 111
• HACCP procedures since 1999
• Certified organic by CCPB, no. CZ/CC 03054
Durum wheat semolina pasta (durum wheat semolina, water), Cheese powder preparation (cheese [milk, salt, rennet], whey, natural flavours, salt) Skim milk powder, Rice flour, Sugars (lactose), Corn starch, Salt, Yeast extract, Dehydrated onion, Artificial flavours, Dehydrated parsley. Contains: Wheat, Milk.
Bring 7/8 cup of water, 3/4 cup of milk and a teaspoon of butter or margarine to a boil in a wide, low pan.
When water boils, pour contents of the bag into the pan and stir.
Cook for 6 minutes on a medium heat. Wait for 1 minute before serve.
|Nutrition Facts||Per 2/3 pack (77 g)||%Daily Value*||Read more|
*5% or less is a little, 15% or more is a lot.
History and origin of fusilli
Fusilli originated in southern Italy. The Molise, Campania and Calabria regions all claim to be the birthplace of this pasta. It quickly spread to other areas in the south and took on more shapes and variations, such as avellinesi, felittesi and salernitani. But the name "fusilli" definitely came from Naples.
Here, this type of pasta was actually made using a square-section iron very similar to the "fuso" (spindle) used for spinning wool. And that's how fusilli pasta got its name. In some parts of Abruzzo, fusilli are called "zufolitti” because of their resemblance to the zuffolo (a type of flute) and in Puglia they're known as “fischietti" (whistles) or “lombrichelli” (tiny earthworms). Their origin, however, is Arabic.
In fact, fusilli were originally named “busiata” or “busa” after bus, the Arabic word for the type of reed used by the Arabs to make this type of pasta. But in 1924, Italian brothers Guido and Aurelio Tanzi, who had emigrated to New York, invented a machine to produce them quickly and professionally, and they've been called fusilli ever since.
They called the machine Fusilla, and for the first time, the two brothers had managed to make perfect spirals. Lucky sauce that finds its way in and gets to stick around! Fun fact: in Gragnano near Naples, fusilli are still handmade like in the past, by following an original process that involves wrapping spaghetti around an iron wire and letting them dry.
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