Ferricelli Pasta

Ferricelli are a traditional specialty from Basilicata, made with high-quality durum wheat semolina. This type of pasta, also known as “fusilli al ferretto” or “fricelli,” takes its name from the tool used to shape it: a small square-section iron that gives the pasta its characteristic elongated and hollow shape. Their rough surface allows for better retention of sauces, making them ideal for rich and flavorful dishes. Lucanian Ferricelli are particularly appreciated in Puglia and Basilicata, where they are often served with robust meat sauces, such as lamb or pork ragù. Another traditional preparation involves the use of crunchy bread crumbs and “peperoni cruschi,” which add a crunchy note and a unique flavor to the dish.

Features