Rustichella d’Abruzzo proposes a totally organic and gluten free guaranteed new item, the Red Lentil Sedanini. A food speciality made only with 100% organic and OGM free red lentil flour, very well mixed with pure water of our mountains and dried at low temperature following our traditional artisan production process. It is naturally gluten free and perfect for the delicate nutrition of coeliac people, but also for the people who want to take care of themselves, without giving up on the tastiness of good cuisine. The Red Lentils are rich in plant-derived proteins and fibres and have also a low glycaemic index. Ready in few minutes, it perfectly keeps “al dente” and is particularly suited for the preparation of vegetable-based recipes. Cooking time: 5-7 minutes.
Teramana sauce with meatballs 500 g
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The Teramana meatballs sauce is an unsurpassed condiment of the Abruzzo culinary tradition. Teramana meatballs are so-called because they were used in the so-called "ragù all'abruzzese" typical of the Teramo area and used above all on holidays and Sunday lunches. Thanks to the very small size of the meatballs, the sauce is a real concentrate of goodness, capable of making your dishes unique. Rustichella d'Abruzzo uses only high-quality ingredients as required by the traditional recipe.
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Lumaconi Giganti is one of those types of pasta that are appropriate to enhance any rich condiment: from a stuffing with sausage and ricotta cheese, to one with eggplant and cherry tomatoes. We recommend it with Rustichella d’Abruzzo “alla Salsiccia” red sauce to the classic “Ragù di carne alla Bolognese”. Cooking time: 12-14 minutes.
Eat it or Drink from it. The eco-sustainable alternative to the ubiquitous plastic straw. Made using pasta, gluten free and 100% biodegradable, it is the perfect solution to the issue of enviromental sustainability.
Penne rigate is a type of pasta very well appreciated throughout all Italy. Their main feature is the characteristic shape, which looks like a “pennino” (fountain pen). It is famous for being so versatile thanks to its “design”, which allows it to collect the condiments properly, and the deep grooves running on the outer surface, which allows the condiment to stick to the pasta. Made with only 100% organic whole wheat rice flour following the artisan slow drying process at low temperature, it preserves all the organoleptic characteristics and is perfect for main courses with meat-based sauces, or combined with vegetable-based condiments such as peppers, courgettes and artichokes. Try it with Rustichella d’Abruzzo “alla Arrabbiata” organic sauce. Cooking time: 7-9 minutes.
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.
Rustichella d’Abruzzo proposes the organic Triticum Dicoccum whole farro flour. This whole flour 100% from Abruzzo can be used alone or added to other flours for making fragrant homemade bread, homemade pasta, pizzas and pastries and giving them a typical taste and scent of the past.
Capelli d’Angelo (Italian for “Angel’s hair”) is one of the classic types of the line Pastine, perfect to make vegetable soups, more full-bodied condiments like Rustichella d’Abruzzo “Pomodoro e Basilico” sauce with a bit of Rustichella Extra Virgin Olive Oil, or with a delicate scampi broth with a bit of minced parsley and chives. Cooking time: 5 minutes.
This type of pasta has a long and flattened shape, similar to Spaghetti. The use of “Senatore Cappelli” organic durum wheat semolina only, bronze dies and slow drying process at low temperature make the texture of this special pasta ideal to collect fish-based sauces, such as Rustichella d’Abruzzo ‘alla Pescatora’ or the classic organic ‘Pesto alla Genovese’. Cooking time: 9-11 minutes.
Originally from Bologna, these simple durum wheat semolina skeins (bronze-drawn and dried at low temperature), are made without eggs to satisfy also those who have specific intolerances. The sauce par excellence is the meat sauce "alla Bolognese", but this type combines well also with Rustichella d'Abruzzo "alla Genovese", "Tomato and Basil" and "Truffle" sauces. Cooking time: 5 minutes.
Rustichella d’Abruzzo presents, in the ZEROTRE line, the “Crema di Parmigiano Reggiano”, a condiment based on Parmgiano Reggiano D.O.P. cheese, a product that combines environment, sustainable agriculture and healthy nutrition. Parmigiano Reggiano D.O.P. cream, with its refined delicacy and top quality ingredients, is rich in vitamins and calcium and suited for seasoning the first “pastasciuttine” (small-sized pasta) of your children. Ready in very few minutes, just the time to slowly heat it and pour it directly on the pastina.
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.
The Monti Sibillini lentil is grown in and around the Sibillini Mountains, alternating it with the cultivation of "Farro dicocco" and other legumes (cicerchia and roveja), sown in the months between March / April and harvested between July / August. The diameter of the grain is 3-5 mm, cooking 25/30 minutes. Rich in proteins and carbohydrates, lentils are one of the few foods that contain a significant amount of trace elements; the most important is iron, which is essential for maintaining the circulatory system.
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.
Typical condiment of Roman cuisine, made by following the traditional recipe; Ideal combination with PrimoGrano Spaghettoni or Rustichella d’Abruzzo Spaghettone del Leone, for a lunch or dinner with friends. To be consumed at room temperature or slightly heated at low flame. After opening keep refrigerated and consume within 3-4 days. Product for 2-3 people.
High quality whole wheat Filini, 100% organic. Rustichella d’Abruzzo wants to make children from very early age start appreciating whole wheat cereals, rich in fibres, vitamins and mineral nutrients, for a healthy and complete nutrition from a very early age. It can combine with all ZEROTRE condiments: organic “Pomodoro e Carote” sauce, “Pesto per pesti alla Genovese” D.O.P., Parmigiano Reggiano D.O.P. cream, or with just a bit of ZEROTRE extra virgin olive oil. Cooking time: 4 minutes; recommended for children aged from 8 months and over, unless otherwise indicated by the pediatrician.
Peach and Apricot are the summer fruits par excellence. Apparently, Chinese emperors used to consume them already 4000 years ago. Originally from Central Asia, these fruits were brought to the Mediterranean area after the conquests by Alexander the Great. In ancient Egypt, they were sacred fruits to Arpocrate, god of silence and childhood: in fact, children’s cheeks nowadays are usually compared to these fruits, for their velvety softness. After a period of oblivion, Arabs reintroduced their plantation, for gastronomy and pharmacological use. Many famous artists such as Caravaggio, Renoir, Arcimboldo and Monet often painted them in their works, thanks to their beauty and colour. Cooking time: 13-15 minutes.