The Italian word for corkscrew, it's s-shaped like its namesake and is thick and hollow.
This is pasta made with 100% durum semolina wheat and water from the springs of Mount Vesuvius to preserve the traditional, natural flavours that brought pasta worldwide recognition. Due to its array of health benefits (it's rich in proteins and other macro-nutrients) and its particularly good cooking qualities, durum wheat has been an integral part of Mediterranean gourmet cuisine for centuries.
The twists and spirals of cellentani allow it to embrace both thin and chunky sauces. The perfect choice for a pasta salad (pasta fredda) as it can hold both the oil and the pieces of other ingredients well.