In the morning of feast days an irresistible perfume spreads among the alleys of the small villages of Abruzzo: the one of the torta abruzzese, a type of yellow-coloured bread (due to the abundant use of eggs), particularly soft and light, with a sweet and savoury taste at the same time. Rustichella d’Abruzzo proposes this savoury cake in its own version: cherry tomatoes and Pecorino cheese. Obtained from a slow leavening with sourdough, the Panettone Salato wants to pay homage to the cake of Abruzzo, enriched with typical traditional ingredients: we added dried cherry tomatoes, aged Pecorino cheese and poppy seeds to the light and leavened dough. The taste of this cake will remind you of the transhumance and the perfume of the grassy fields and sheep tracks of Abruzzo. From finger food tables to buffets, the Panettone Salato is an appealing item to serve with salami and cheeses, perfect for young red wine tasting, excellent to combine with a good glass o Prosecco.

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Typical pastry from Abruzzo made with a production process that has not changed over the centuries, which involves the use of ferro for cooking, an essential double-slabbed and slightly hollow tool, which gives the Neole their peculiar rhombus-shaped look. Every family used to have a ferro and, as a proof of its importance, it was part of the bride’s inventory. In many cases, the central part of this tool had the family’s coat of arms, therefore when the bride was giving her Neole, the coat of arms of her own ferro represented a proper signature. Nowadays, there are plenty of versions of this speciality, even though they must traditionally be crispy, thin and with anise seeds, just the way Rustichella d’Abruzzo proposes it. According to tradition, cooking time must equal the duration of the Ave Maria on one side and the Lord’s Prayer on the other. You can try it with a bit of powdered sugar and cinnamon or stuffed with Rustichella “Sclucchiata di uva Montepulciano d’Abruzzo”. Its refined packaging can be created only by those who have a great passion for tradition.

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Amaretti are traditional handmade biscuits with sweet and bitter almonds, sugar and albumen. The recipe proposd by Rustichella d’Abruzzo is the typical one from Loreto Aprutino (one of the most fascinating old medieval villages in Abruzzo), in the soft version. They are excellent to be served with a cup of tea and eaten in special occasions. Its refined packaging can be created only by those who have a great passion for tradition.

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Rustichella d’Abruzzo proposes to you, estimator of the taste, the Panettone all’Amarena, a variation of the classic Panettone with a filling of soft and delicate black cherries. Our special ingredient to create a top quality artisan Panettone is the precious Pasta Madre, a soft and natural sourdough obtained through water and flour leavening which is then mixed with water, flour, sugar and eggs. This dough is first leavened for at least two hours, and then kneaded and leavened with the same methods for other two times, until it is ready for cooking. The result is a very soft and perfumed Panettone that glorifies the senses of smell and taste. Before serving, it is even better if heated up for 5 minutes in the oven. Packed by hand, it has an elegant wrapping which gives this speciality a touch of refinement.

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For those who do not like candied fruits, Rustichella d’Abruzzo propopses a version of Panettone with only perfumed raisins. Our special ingredient to create a top quality artisan Panettone is the precious Pasta Madre, a soft and natural sourdough obtained through water and flour leavening which is then mixed with water, flour, sugar and eggs. This dough is first leavened for at least two hours, and then kneaded and leavened with the same methods for other two times, until it is ready for cooking. The result is a very soft and perfumed Panettone that glorifies the senses of smell and taste. Before serving, it is even better if heated up for 5 minutes in the oven. Packed by hand, it has an elegant wrapping which gives this speciality a touch of refinement.

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For the first-rate palates, Rustichella d’Abruzzo proposes the Panettone con Fichi e Cioccolato (with Figs and Chocolate). The dough is enriched with delicious chocolate drops and Dottati dried figs from Cosenza. Our special ingredient to create a top quality artisan Panettone is the precious Pasta Madre, a soft and natural sourdough obtained through water and flour leavening which is then mixed with water, flour, sugar and eggs. This dough is first leavened for at least two hours, and then kneaded and leavened with the same methods for other two times, until it is ready for cooking. The result is a very soft and perfumed Panettone that glorifies the senses of smell and taste. Before serving, it is even better if heated up for 5 minutes in the oven. Packed by hand, it has an elegant wrapping which gives this speciality a touch of refinement.

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All the goodness of Rustichella d’Abruzzo artisan classic Panettone in a tiny version. Its shape is small, but the quality of the ingredients remains high, for a cake that has a unique taste, loved by grown-ups and especially children.

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All the softness of the typical Christmas cake in a tiny version. A little moment of pleasure and top quality ingredients for a cake that has a unique taste, loved by grown-ups and especially children.

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Sclucchiata is a traditional jam produced by Rustichella d’Abruzzo with more than 85% of Montepulciano d’Abruzzo grapes. The final product is absolutely natural and keeps the taste and fragrance of this typical variety of grapes from Abruzzo. Traditionally, it is prepared by squashing the grapes by hand, hence its name ‘Sclucchiata’ or ‘Scrucchiata’ (meaning “cracked” or “squashed” in Italian). The lovers of folkloristic traditions and the gluttons can try it with a tea spoon, or you can use it as filling for Rustichella d’Abruzzo Neole, with a bit of cinnamon and powdered sugar.

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Available soon.

Anise is the ingredient that is never missing in Abruzzo desserts. Tradition has passed on its use in the doughs of ciambelloni, ferratelle and even combined with coffee. La Zunza is an artisanal sweet anise with genuine products like eggs, sugar and flour. The term "Zunza" is most likely to be connected to a root of the Arabic language, filtered by the Spanish dialects, which links the word to the concept of nectar. The characteristic flavor is given by the contrast between the sweetness of the dough and the freshness of anise. Outside the Zunza is covered with almonds. Excellent with creams, sweet wines and liqueurs.

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Rustichella d’Abruzzo proposes to you, estimator of the taste, the Panettone Classico, typical cake of the Italian confectionery tradition. Soft and fragrant, rich in perfumed candied fruits and delicious raisins. Our special ingredient to create a top quality artisan Panettone is the precious Pasta Madre, a soft and natural sourdough obtained through water and flour leavening which is then mixed with water, flour, sugar and eggs. This dough is first leavened for at least two hours, and then kneaded and leavened with the same methods for other two times, until it is ready for cooking. The final result is a very soft and perfumed Panettone that glorifies the senses of smell and taste. Before serving, it is even better if heated up for 5 minutes in the oven. Packed by hand, it has an elegant wrapping which gives this speciality a touch of refinement.

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