Montebello Organic Fusilli Pasta

Originally built in 1388, the idyllic Monastery of Montebello has long served as an emblem of agriculture in northern Italy. This is a region prized for its produce, a place where organic crops like hearty durum wheat and vine-ripened tomatoes are transformed by skilled artisans into impeccable air-dried pastas, robust sauces and more. Imported for you to enjoy, these delicious products deliver Italian excellence to any dish.

• Named for the Italian word fuso, or "spindle," fusilli was traditionally made by rolling thin strips of pasta around a small rod to create a corkscrew shape.
• Our version is made using durum wheat semolina organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea.
• It’s especially good at holding onto sauces such as pesto and tomato and is an ideal choice for using in pasta salads.