• Shape: Elongated spiral, often also called "ferricelli" or "maccheroni al ferretto".
• Ingredients: The basic dough is simple, made with durum wheat semolina, water, and sometimes a pinch of salt. Eggs are not used in the traditional recipe.
• Consistency: The artisanal drawing and rough surface make the pasta particularly suitable for absorbing sauces, ensuring a rich tasting experience.
• Tradition: They are considered a Sunday dish or a dish for special occasions, a symbol of poor Lucanian cuisine that values ​​simple ingredients and manual techniques.

Typical Condiments
Lucanian fusilli are often paired with:
• Meat ragù: A classic Sunday condiment, often made with mixed meats (lamb, pork, veal), slowly cooked for several hours.
• Breadcrumbs and Cruschi Peppers: A traditional condiment that uses dried, crunchy peppers (cruschi), garlic, extra virgin olive oil and toasted breadcrumbs, for a rustic, spicy flavour.
• Salted Ricotta or Pecorino: Often sprinkled with plenty of grated pecorino cheese or salted ricotta at the end of preparation