Interesting, Vvvindaloo. I would never think of those as fusilli – which I always associate with a spiraling pasta, about the length of penne, and which I thought got its name from mimicking the spiral inside the barrel of a rifle (in Italian word for rifle being fucile). Most of the strozzapreti I have seen have been homemade, so it isn’t quite as uniform as the pasta in in your picture. Now that I look more closely at the pasta shapes in your picture, I can see they are not long like candele. They sort of also remind me of the maccheroni di busa of Sardegna.
Further up in the thread, I also described a broccoli pasta dish I made, but that was more styled in the vein of Pugliese dish, made with orrechiette (and I substituted pipette rigate because that’s what I had, and left out the anchovy because I didn’t have any – However, I included the toasted bread crumbs – mollica!-- because it is a favorite of mine.)
The only part of Abruzzo I have ever been in is Pescara, and that was just to pick up a car and drive to Molise. I hope to go to Abruzzo in late spring of next year to see as much as the region as possible, and in particular I want to visit Fara San Martino because – as you can see – I am quite enamored of all the many varities of dried pasta. 
