The story
Nestled in Sant’Egidio del Monte Albino, Fusillo Santegliano is a historic pasta factory and restaurant where the iconic hand-rolled fusilli of the Amalfi Coast is made daily. Creator Jana Food Porn calls it “the first fusilleria in Italy,” praising its relaxing outdoor setting, great aperitivo, and “incredible handmade fusilli in various sauces.” The venue offers a traditional trattoria experience with a modern twist, making it a beloved local spot.
The menu is a showcase of Campanian comfort. Jana particularly loved the Fusilli con Crema di Patate, Guanciale e Provola, noting she “loved everything I tried.” Other standout dishes include the Parmesan with a Chianina heart, the Frittatina di Fusilli, and the slow-cooked pork belly. For a lighter finish, the artisanal mandarin sorbet is a refreshing choice. Whether you opt for classic ragù or a creative seafood pescatora, this is pasta craftsmanship at its finest.
Synthesised by AI from every creator’s review. First reviewed 2024.
What diners say
Synthesized from 32 Google reviews · tap an aspect for the detail
Diners consistently praise the charming outdoor setting on a small square, the friendly and attentive staff, and the delicious fusilli pasta, especially with ragù, cacio e pepe, and Nerano. Many highlight the overall quality of the food, the pleasant atmosphere, and the good value. A recurring reservation is that some guests experience long waits between courses and find portions small for the price.
Fusilli Pasta
The fusilli is the star, with rave reviews for versions like ragù alla bolognese, cacio e pepe, and Nerano. Diners describe the pasta as perfectly al dente and bursting with flavor, often ordering multiple varieties.
Atmosphere & Location
The outdoor seating on a picturesque, well-lit piazza creates a relaxing and convivial ambiance. Many guests find the setting charming and romantic, enhancing their dining experience.
Service
Staff are consistently described as courteous, professional, and attentive. Several reviews note the team's helpfulness in recommending dishes and wine, contributing to a pleasant evening.
Value
While many find the prices honest and the quality-to-price ratio excellent, a few guests feel the portions are small and the bill high for what is served. This is a minority view but noted as a point of contention.
Wait Times
A number of reviews mention excessively long waits between courses, with some waiting over an hour for appetizers. This appears to be a recurring issue that can mar the experience.
Desserts
The homemade tiramisu, featuring a cocoa biscuit crumble instead of ladyfingers, receives special praise for its creativity and deliciousness.
Most-loved dishes
AI summary of what 20 dish mentions say about the food
“I started with the classic ragù fusilli — super classic and flavourful.”
“Then obviously the ones with ragù, with lots of meat chunks, you get first and second course. With this fusillo everything is good, but it's ragù.”
What creators say
3 creators have covered Fusillo Santegliano. Most active: Jana Food Porn
Shorts 1
Videos 2
- Jana Food PornLoved
#ADV X Fusillo Sangiliano a Sant'Egidio Ho mangiato in un Pastificio in costiera ❤️ · @ 0:02
A historic pasta factory and restaurant in Sant'Egidio, where the iconic fusillo pasta is handmade daily, offering excellent traditional dishes with a modern twist.
Dishes mentioned
Cocciuto
This is the Cocciuto, a caciocavallo cheese aged in terracotta, served with a wholemeal focaccia, honey and caramelised onions. It's not too aged, semi-fresh, slightly spicy with earthy notes — really interesting. And this little onion just blows my mind.
Fusilli Cacio e Pepe con Tartare di Gambero Rosso
We start with fusilli cacio e pepe with red shrimp tartare. The fusillo is cooked perfectly, very al dente, the cacio e pepe is creamy and delicate, further sweetened by this red shrimp tartare that is like butter.
- Fusilli con Crema di Patate, Guanciale e Provola
Filetto di Maiale Cotto a Bassa Temperatura con Mela, Salsa alla Senape e Patate al Forno
As a second course, pork fillet cooked low-temperature with apple, mustard sauce and oven potatoes. The first thing that strikes you is the tenderness and softness of this meat, with the apples giving that sweet and sour note that cleanses you from the fatness of the sauce.
Sorbetto di Mandarino Artigianale
For dessert, artisanal mandarin sorbet inside a mandarin. Being the inhuman one, it's not worth it.
- Jana Food PornLoved
Mangio i fusilli più famosi della costiera Amalfitana❤️ · @ 0:04
Fusillo Santegliano is a traditional restaurant in Sant'Egidio del Monte Albino where they make the famous hand-rolled fusilli of the Amalfi Coast, and I loved everything I tried, especially the fusilli with potato cream and guanciale.
Dishes mentioned
Casatiello
I started with a big homemade casatiello and homemade bread. It was great.
- Frittatina di Pasta napoletane
Montanarina alla Genovese
Then a Montanarina alla Genovese, super caramelized, look how stretched it was. It was full of shreds of genovese meat, inhuman.
- Polpette
Fusilli con Salsiccia, Asparagi e Finocchietto
Finally the fusilli, these with sausage, asparagus and fennel. Super fresh. The fennel and asparagus, like refreshing.
