Ready in just 3 minutes, Rustichella d’Abruzzo Polenta Istantanea is just perfect for everyone, no matter what season it is, whether summer or winter! Try it in the classic recipe with meat (or liver) sausage, our PrimoGrano “Pomodoro a Pera d’Abruzzo” sauce and Pecorino cheese. Otherwise, once cooked, chop it into small cubes and serve it as starter with grilled vegetables, a bit of PrimoGrano INTOSSO monocultivar extra virgin olive oil and Pecorino cheese. Your palate and senses will be delighted for sure!

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Our TRITICUM DICOCCUM Farro fields, controlled from the sowing to the harvest, are part of a controlled production chain, started with the project PrimoGrano in 2004, when the possibility of controlling cultivations from sowing was still under discussion in Abruzzo. Farro Intero is perfect for summer salads with cherry tomatoes, capers, slivers of Parmigiano cheese, perfumed basil, Bufala mozzarella and Rustichella PrimoGrano INTOSSO monocultivar extra virgin olive oil. Also, it is good for fresh and tasty starters or as fresh vegetable-based main course with a bit of Rustichella PrimoGrano INTOSSO monocultivar extra virgin olive oil.

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Rustichella d’Abruzzo Farro Flour for Cornmeal Mush (aka Farro Puls), is obtained by milling TRITICUM DICOCCUM farro of our fields, which are controlled from the sowing to the harvest. In fact, the company Rustichella d’Abruzzo pioneered the process of the controlled production chain, starting in 2004 with the project called “PrimoGrano”, when the possibility of controlling cultivations from sowing was still under discussion in Abruzzo. Try it for making a farro mush with vegetables, cheese and cured pork meats, or combining it with our PrimoGrano “Pomodoro a Pera” sauce, adding meat (or liver) sausage, a bit of PrimoGrano INTOSSO monocultivar extra virgin olive oil and Pecorino cheese.

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