This type of short pasta, which has spiral grooves on the surface, is often combined with vegetable-based condiments or is used to make the "pasta alla Carbonara" with crispy bacon and pecorino cheese, in alternative to Spaghetti. It also combines very well with Rustichella d'Abruzzo "alla Salsiccia" white sauce and "ai funghi Porcini" white ragù. Cooking time: 10-12 minutes.
Penne Rigate is very famous for its versatility, thanks to its design and for the presence of deep grooves on the surface, which allow it to collect any kind of condiment, both on the inside and the outside. Made with certified organic ‘Senatore Cappelli’ durum wheat semolina and an artisan production process, Rustichella d’Abruzzo recommends it with all those vegetable-based sauces and a bit of our organic Extra Virgin Olive Oil. Cooking time: 8-10 minutes.
Type of Fusilli in a "double S" shape, with a characteristic central groove, originally from Sicily, but also known in other regions of Southern Italy. It combines well with Rustichella d'Abruzzo meat sauce and condiments with vegetables or seafood. Cooking time: 9-11 minutes.
High quality durum wheat small-sized pasta, 100% organic, mixed with 35% of organic mashed vegetables (not freeze-dried): Pumpkin, Carrot and Tomato. We recommend it with ZEROTRE organic Parmigiano Reggiano D.O.P. cream, which is rich in proteins and calcium, with a bit of ZEROTRE extra virgin olive oil. Cooking time: 6-8 minutes; recommended for children aged from 18 months and over, unless otherwise indicated by the pediatrician.
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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.
Rustichella d’Abruzzo Tomato Puree reminds us of families that traditionally prepare the preserves for the winter during summertime afternoons. It is perfect for dense and rich “Sunday sauces” or simply heated and ready to be sautéed in combination with one of Rustichella d’Abruzzo short types of pasta.
Made with durum wheat semolina and high quality water, this classic type of the Italian kitchen matches the "Bolognese” sauce, prepared according to traditional recipes with lean pork, veal and beef, minced meat cooked with slightly fried butter, bacon and herbs, cooked with broth, red wine and tomato sauce, and generously covered with Parmigiano Reggiano cheese. The Rustichella d'Abruzzo durum wheat Fettuccine can be seasoned, as an alternative to the meat sauce, with porcini mushrooms and truffles, seafood, bacon and peas. Cooking time: 9-11 minutes.
Rustichella d’Abruzzo Farro line debuted in 1991, when our product was awarded “Latest Product of the Year in Italy” and broke a record in sales in the US, after a New York Times article reported the peculiarities of farro. Spaghetti is perfect for lunches where taste and lightness blend in one moment. We recommend it with Rustichella organic “all’ Arrabbiata” sauce with a bit of Rustichella raw organic Extra Virgin Olive Oil for the lovers of chili pepper, or with Rustichella organic “Pomodoro e Basilico” sauce for the lovers of delicate tastes. Cooking time: 9-11 minutes.
You have had a dish of egg Fettuccine at least once, right? Who hasn’t, anyway? Rustichella d’Abruzzo proposes one of the most famous types of pasta in the world, in its “Nest” version, which contains traditions and tastes. The rough and porous texture and the intense perfume of durum wheat semolina and fresh eggs coming out after opening will conquer your heart and palate. Try it in a delicate version with our PrimoGrano ‘Pomodoro a Pera d’Abruzzo’, a bit of PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. You can also combine it with our ‘ai Funghi Porcini’, ‘alla Salsiccia’ and ‘alla Genovese’ sauces, and a bit of Abruzzo pecorino cheese. Cooking time: 4-6 minutes.
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!