Who doesn’t love fusilli? Fusilli Anagnou are made of semolina and goat's milk and they are the ideal choice as they are delicious and imprison all the sauce in them. In 1980, Kyriakoula Anagnou founded her pasta workshop in Distomo, Viotia. From then until today, the name Anagnou is associated with pasta and pure raw materials.
Italians say that a specific pasta shape can be better with specific sauces. Fusilli is ideal for tomato sauces or pesto. Pair them with light rosés from Grenache or Xinomavro in the first case and with Malagouzia or Malvasia, in the second!
