Vitoni: the vine-shaped pasta has now become a classic among the first courses and is found on all the tables of the world. It is the heir of the Arabic "bus" named after the cane on which the pasta was wrapped to prepare it and will give rise to busiata in Sicily and busa in Sardinia.
Chiamato tradizionalmente “vitoni” o “viti piccole” dal Pastificio Fabbri a seconda delle misure, questo formato viene spesso chiamato “fusilloni” o “fusilli” nel commercio.
Its current version was invented in the early twentieth century, a period where numerous formats were inspired by the then emerging mechanical science ("wheels", "radiators", "propellers"...).
It was in fact in 1924 that Guido Tanzi, an Italian resident in Long Island (New York), had a patent scheme for fusilli that will revolutionize the pastario world of the time. As the inventor himself explains in his statement before the American Patent Office (US. Patent 1,506,869 of 2 September 1924): before, the fusillo was very expensive to package because it required the intervention of a particularly competent worker at each opening of the die to ensure a uniform appearance to the dough.
Moreover, the hole that passes through the dough was closed on the old tunnels and helped to generate irregular shapes. This invention has therefore made it possible to substantially increase the production yield while ensuring an impeccable product.
Thanks to their rolled shape and their roughness due to the Fabbri production method, the vitoni have a considerable absorption of the sauce and the cooking water. That’s why this format is indicated especially in preparations based on rich sauces, both vegetables such as pesto alla genovese (or its Tuscan variant with black cabbage), meat sauce or sausage.
- Nutritional facts 100 g (3,53 oz):
- Energy value (Energy) 360 Kcal (1527 KJ)
- Proteins 13 g
- Lipids (Total Fats) 1,4 g of which saturated fatty acids (Saturates) 0,7g
- Carbohydrates (Carbohydrates) 72 g of which sugars (Sugars) 2,8 g
- Fibre (Fibre) 3,7 g
- Sodium (Salt) 0,02 g
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