Rustichella d’Abruzzo 100% Italian organic durum wheat remilled semolina is characterised by its typical colour, amber yellow, due to its high carotenoid content and a thinner grain than the one of traditional semolina. Excellent for obtaining the best homemade bread or pasta, an excellent and fragrant pizza or a perfumed and soft focaccia.
0kg - 5kg
€1.00 - €56.00
The tube contains 600 g of 90 Rapida Spaghetti
An original and exclusive packaging for our spaghetti 90 Rapida, the only ones to cook in just 90 seconds. Thanks at home a handmade product, bronze drawn, slowly dried at low temperature, but above all produced with the best durum wheat semolina.
Rustichella d’Abruzzo Acacia Honey has a delicate and refined taste that reminds the one of a confetto (typical sweet of Abruzzo), revitalising and anti-inflammatory properties. It prevents diseases of the digestive tract, stomach acidity and is liver-detoxifying. It is widely used in gastronomy: thanks to its high fructose content, Acacia Honey is the sweetening honey par excellence. It does not alter the taste of drinks; rather it enhances their fragrances and aromas. Furthemore, it is excellent when combined with spicy blue cheese, such as gorgonzola.
Rustichella d’Abruzzo Chestnut Honey has an intense taste with a slightly bitter aftertaste. It facilitates blood circulation and has anti-spasmodic, astringent and disinfectant properties, especially for urinary tract. Therefore, it is suited for the elderly and children. As for food combinations, Chestnut Honey has the highest content of mineral salts, so it is very well appreciated by sportspeople. With its intense and balsamic smell, it is perfect when combined with Grana Trentino cheese, enhancing its natural sweetness, with fresh Pecorino cheese, Caciocavallo cheese, goat’s cheese and Parmigiano Reggiano cheese.
Originally from Sicily, this small ring-shaped type of artisan pasta is usually served as Timballo alla Palermitana (one of the traditional Sicilian dishes), or in a chicken broth, or with butter and cheese. According to the tradition of the Abruzzo region, Anelletti pasta is cooked “alla Mugnaia” with Rustichella d’Abruzzo PrimoGrano “Pomodoro a pera” tomato puree, goat’s ricotta cheese, eggplants, courgettes, peppers and Farindola Pecorino cheese. Cooking time: 12-14 minutes.
Rustichella d’Abruzzo Cherry Tomatoes are “vertically” cultivated. The fruit is small, between 15 and 25 g, tasty and intensely red-coloured. We recommend using them “raw” by pan-frying them together with one of TRITICUM 100% organic farro short types of pasta.
Vialone Nano is a type of rice with a Protected Geographical Indication, originally from the “bassa veronese” area, whose main feature is to be cultivated in irrigated areas with pure resurgence water, representing the pride and passion of the Po Valley. Among the types of rice made by hybridisation, this is the most ancient one, almost considered as the ancestor of Italian rice. Its grain is round and medium in length, about 5/6 mm, most suitable for preparing refined risotti thanks to its high resistance in cooking and extraordinary capability to absorb the condiments. Extremely versatile, it is recommended also for preparing vegetable soups, broths, rice croquettes or arancini (rice balls). Cooking time: 14-16 minutes.
With a length significantly lower than Penne Rigate, this short pasta is known to be the most widely used shape in the realization of a first course with seasoning "alla Amalfitana" (tuna, tomatoes, mozzarella and black olives). It matches the Rustichella d'Abruzzo "alle Olive", "all’Ortolana" and "Amatriciana" sauces. Cooking time: 10-12 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.