They originate from Campania and belong to the family of very short straight-cut pasta.
In ancient times, Fusilli were produced by hand according to a method handed down from mother to daughter. It involved twisting, with a very quick gesture and expert hands, a piece of spaghetti around a knitting needle, the type of skill was very reminiscent of that of the spinners and in fact the term "fusillo" derives from "spindle", the tool that the spinners used.
They are particularly tasty in preparations with both meat and fish sauces or with ricotta-based dressings. Also excellent if served with vegetable sauces with tomato sauce and the addition of peppers, aubergines, olives and capers.