Fusillone Pasta IGP 500g

Garofalo Fusillone is a large, spiral-shaped pasta made from 100% durum wheat semolina, produced in Gragnano, Italy under IGP (Protected Geographical Indication) certification. A generous reinterpretation of the classic fusilli from Campania, Fusillone takes the same helix form and scales it up — producing a pasta with wider, deeper spirals that interact with sauces in a fundamentally more immersive way than the standard format. Where fusilli coats, Fusillone absorbs — drawing condiments into the full depth of each twist and holding them there from pan to plate.

Bronze-die cut for porosity that binds to every sauce. Drawn through traditional bronze dies, the surface of each spiral develops a naturally rough, porous texture that allows sauces to penetrate and cling across the entire structure of the pasta. That porosity, combined with the generous scale of the spirals, makes Fusillone one of the most sauce-receptive formats in the Garofalo range — delivering what the pasta masters in Gragnano describe as a premium-quality taste experience in every forkful. With a 13-minute cook time and the structural integrity of high-quality durum wheat, it holds its distinctive form reliably through service without softening or losing its shape.

A bold, versatile short pasta for menus that prioritise flavour. Fusillone works across a wide range of sauce styles — from light, herb-forward dressings to rich, chunky ragùs — making it as well suited to a restaurant pasta section as it is to a retail shelf. Supplied by Sapori in a 12 x 500g case, it suits restaurants, delis, and wholesale accounts across Cape Town and the Western Cape looking for an IGP-certified Italian pasta with genuine Campanian character and provenance.The oversized spiral is one of the most sauce-retentive formats in the dried pasta range — the deep helical grooves wind sauce into every turn of the corkscrew, ensuring full coating from the first forkful to the last. The larger format also means more surface area per piece compared to standard fusilli, amplifying both sauce adhesion and visual impact on the plate. Cooking time is 13 minutes for optimal al dente texture, and the thick walls hold their structure well when held for service. The IGP certification ensures consistent spiral diameter, pitch, and wall thickness across every case — critical for kitchens where texture and cook time reliability are non-negotiable.

Cape Town restaurants use Garofalo Fusillone for robust, sauce-forward preparations where a standard pasta format would underwhelm the dish. The large spiral also performs exceptionally well in composed pasta salads and room-temperature dishes where texture retention and visual appeal both matter. Each 500g bag yields 5–6 restaurant portions. The 12x500g case format provides commercial volume while individual vacuum-sealed packages prevent waste. Distributed by Sapori throughout Cape Town and the Western Cape. Contact Sapori for wholesale pricing.