Each bite of Vesuvio is bursting with flavor because of its spiral shape and ridges, which provide multiple surfaces on which the sauce can adhere. It has also been bronze die extruded, just like all of our pasta, giving it a rougher surface texture that retains sauce.
 
Made with durum semolina flour, which has been a staple of traditional Italian pasta for centuries. Durum semolina contributes to pasta that retains its shape and provides the necessary al dente texture for a better bite.