With a triangular section, Traghetti is a type of pasta made with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature. It combines very well with white seafood-based condiments or with a homemade ragu. We also recommend it with Rustichella d’Abruzzo “ai Funghi Porcini” and “Bianco alla Salsiccia” sauces. Cooking time: 9-11 minutes.
Typical pasta of this region, it is made with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature. Perfect in legume soups, with beans, crunchy bacon and Rustichella d’Abruzzo INTOSSO Extra Virgin Olive Oil, with scrambled eggs and chicken livers “cace e ove”. It matches perfectly Rustichella d’Abruzzo “alla Salsiccia” or “Ragù Bianco” sauces. Cooking time: 7-9 minutes.
One of the most famous types of pasta in the world, made with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature, widely used in plenty of recipes: ‘mushrooms’, ‘sausage and saffron’ or the traditional ‘ragù all’abruzzese and Farindola Pecorino cheese’. It also combines perfectly with all of Rustichella d’Abruzzo red and white sauces. Cooking time: 7-9 minutes.
Shape similar to Spaghetti but with higher thickness and a square section instead of round, which is named after the typical tool used for its preparation (called indeed “chitarra”), which gives this pasta a firm texture that can capture completely the condiment, ranging from a simple but delicious tomato and basil sauce, to a more full-bodied and rustic one like sausage and radicchio or a “healthier” one like Rustichella d’Abruzzo “pesto alla Genovese”. Cooking time: 16-18 minutes.
This type of “mixed” artisan pasta was born in Abruzzo, particularly in the city of Teramo, where housewives in 1800s used to take the remains of foods used in wintertime and cook them by making an “only one abundant dish” with legumes, various types of dried pasta, fresh vegetables, raw ham and eggs, in order to leave winter behind and celebrate the beginning of spring. VIRTU’ matches well Rustichella d’Abruzzo “alla Pecorara” sauce. Cooking time: 10-12 minutes.
Rustichella d'Abruzzo has selected the best aromatic herbs of the Abruzzo tradition. This is how the Mistichelle d'Abruzzo (Savory, Laurel, Rosemary, Basil, Thymus, Sage, Mint) are born, rediscovering the ancient recipe of " the Virtues", the typical dish that used 7 herbs.
Speciality of PrimoGrano line, the local type of tomato called “Pera” (pear) grows in Abruzzo. It is unique and very different from all the other varieties of tomato. It has been cultivated for centuries and has very few seeds, it is very fleshy and weighs about 300-500 g. It is particularly suited for the preparation of sauces and its sweet and velvety taste, together with its low acidity, makes it much more refined than all other common types. To enjoy its organoleptic properties, we recommend using it “raw”, pan-frying it together with pasta and adding just a little bit of PrimoGrano INTOSSO Extra Virgin Olive Oil with some perfumed basil leaves.
The fagiolo Tondino of Abruzzo (round bean) was historically cultivated in Tavo and Nora valleys, once full of mills. Rustichella d’Abruzzo wants to propose again this ancient legume with PrimoGrano line, created in order to enhance the typical products of Abruzzo tradition in the Vestina area. The Tondino bean, harvested and selected by hand, is a top quality product strictly linked to the land of Abruzzo, with its unique and delicate taste. It is often used to prepare rustic soups and was consumed in the past as alternative to meat. For this reason, countless recipes with this ancient legume have been handed down from mother to daughter throughout the years.
With a diameter between 0.85 mm and 0.92 mm, this type of "thin spaghetti" is among the most popular ones of Rustichella d' Abruzzo line, and combines well with a broth or a soup, or it can be stir-fried with a sauce made of oil, ginger, lemon zest and Sichuan pepper, or simply seasoned with fresh tomato sauce and basil. Cooking time 4-6 minutes.
Spaghetti is the most famous and sold type of pasta which has become over the years the symbol of the Italian culinary culture as well as worthy representative of Italy abroad. There are plenty of combinations: from fresh tomato sauce and basil, a tomato-based seafood, through the classic condiments like "Carbonara" and "Cacio e Pepe" to the vegetables. Cooking time: 9-11 minutes.
Exclusive type of Rustichella d'Abruzzo made with the best selections of durum wheat, the "Spaghettone del Leone" has a circular section of 2.6 mm, and it is bronze-drawn and dried at low temperature. This Spaghetto is heftier and thicker than the classic one and the Spaghettone PrimoGrano, made to satisfy even more demanding palates. The condiments are represented from the best Rustichella d'Abruzzo sauces like “Amatriciana”, “Cacio e Pepe”, “Norma” and white sauce with porcini mushrooms. Cooking time: 14-16 minutes.