This is called by a joint name macaroni, made of high quality durum wheat flour, high content in protein and glute.Low-temperature drying method, no coloring, artificial flavor and preservative, raw materials only contain wheat flour and water, to maximize the nutrition of pasta. Fusilli No. 51,its spiral-shaped surface is easy to absorb the sauce. It is especially suitable for matching with thick sauce like cream chees sauce or Italian meat sauce. It can be boiled for about 9 minutes to achieve a smooth and chewy taste.Alberto Poiatti comes from the beautiful island of Sicily, and pasta uses selected Drum wheat flour, all water comes from the region of Mount Etna, rich in minerals.
