Fusilli is a southern Italian word to indicate a kind of pasta similar to a spindle. Traditionally a knitting needle was used to form the spindle shape. Fusilli can be long or short: from the sheet of dough strips were cut about 20 cm long with by hand rolled up on a needle to form the shape. Other dialectal denominations in the different regions of Italy are: curls in Calabria, incannulate in Puglia, turcinateddi or fusiddi in Sicily, maccarones a ferritus in Sardegna. The skill and tradition still remains and some familie smake it into a business selling on demands or to holiday makers. Tomato and spinach enriches the taste of Garofalo traditional pasta. It tastes good and looks good too, making it highly popular with children. It can be eaten as a usual pasta dish with any sauce, baked into a casserole or added to soups and salads.