A Taste of Naples—Spiraled for Ultimate Sauceability Meet Vesuvio, brought to you by the artisans at Sfoglini and Dan Pashman, three-time James Beard Award-winner and creator and host of The Sporkful food podcast. This unique pasta mimics the swirling, spiraling contours of the volcano Mount Vesuvius in Naples, Italy. Vesuvio’s ridges and spiral shape create multiple surfaces where the sauce can cling, ensuring that each bite is bursting with flavor. Like all Sfoglini pasta, it has also been bronze die extruded, a process that imparts a rougher surface texture that holds onto sauce. Vesuvio achieves the three qualities by which Dan believes every pasta shape should be judged: Sauceability: How readily sauce adheres to the shape Forkability: How easy it is to get the shape on your fork and keep it there Toothsinkability: How satisfying it is to sink your teeth into it This pasta is made with durum semolina flour, a staple in traditional Italian pasta for centuries. Durum semolina helps to create pasta that holds its shape and delivers the essential al dente texture for a better bite. You can listen to the story of the development of this pasta shape on “Mission: ImPASTAble," The Sporkful podcast’s ongoing series that also tells the original story of Pashman’s three-year quest to invent Cascatelli and his collaboration with Sfoglini to make it a reality. Try Vesuvio in our recipe for Caponata or Romesco with Red Peppers, Tomatoes, and Garlic.
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