Gnocchi di patate (potato gnocchi) have an even softer and more substantial texture. The classic recipe is gnocchi “alla Sorrentina”, with smoked provola cheese and homemade tomato sauce. We also recommend it with two particular Rustichella d’Abruzzo condiments: chopped PrimoGrano Pomodoro a Pera with salty ricotta cheese, and white ragu “ai Funghi Porcini”. Cooking time: 2 minutes.
Carnaroli 1 Kg
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Carnaroli rice was created in 1945 by mixing Vialone rice and Lencino rice, the latter having not a small, rather a lengthened grain like the former. Concerning quality, Carnaroli can be considered the best type of rice and it somehow represents excellence among all of the Italian types. Starch from Carnaroli rice is the richest in amylose, a substance which helps keep the grain firm and always ‘al dente’. Its incomparable feature is mainly the excellent capability of absorbing aromas and condiments and releasing starch while being cooked, in order to blend and intensify the tastes of different foods. Therefore, it is suitable also for preparing rich and tasty salads and timballi. Cooking time: 15-16 minutes.
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Rustichella d’Abruzzo enriches its confectionery range with an excellent product, Pressata di Fichi “Dottati”, made with Dottati figs with a thin pale-coloured skin and a sweet taste similar to honey. This old variety of figs, which was described by Plinio il Vecchio as “the best one to dry”, is the main ingredient of this regional speciality. After being baked in oven, they are worked with cocoa powder, minced nuts, cinnamon, candied fruits (orange, citron, lemon and mandarin) and Rum-aromatised. Perfect to taste at the end of a meal with relatives and friends, Pressata di Fichi is a really peculiar pastry, excellent for surprising your guests and making them taste something really unique.
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.
Made through an innovative production process with no pasteurization which enhances the quality of ingredients, this sauce has the plus of the top quality truffles from the Molise region and the extra virgin olive oil of Aprutino Pescarese area that make it perfect for Rustichella d’Abruzzo egg pasta out of “Sapori della Natura” line, such as Laganelle allo Zafferano and Laganelle al Tartufo. For the lovers of this refined tuber. To be consumed at room temperature or slightly heated at low flame. After opening keep refrigerated and consume within 3-4 days. Product for 1-2 people.
INTOSSO Monocultivar Extra Virgin Olive Oil is a top quality oil obtained directly by cold-milling olives of Abruzzo exclusively with mechanical procedures. INTOSSO has a delicate, harmonic and well-balanced taste, it slightly smells like artichoke and tomato leaves and has fruity and intense hints. In the ancient tradition of Abruzzo, INTOSSO olives were consumed as fruits all year round and were preserved in terracotta bowls after long salting and caring procedures.
Perle di patate (potato pearls) have an even softer and more substantial texture. We recommend it with two particular Rustichella d’Abruzzo condiments: organic Pesto alla Genovese for the lovers of “healthy” recipes and organic “alla Arrabbiata” sauce for the lovers of spicy flavours. Cooking time: 2 minutes.
Ready-to-serve sauce made through slow boiling of tomato pulp, extra virgin olive oil of Aprutino Pescarese area, chili pepper, garlic, onion and salt, it’s a classic spicy dish originally from Rome and Latium. It matches one of the most popular types of pasta, Penne rigate, both in “traditional durum wheat semolina” or “whole wheat” version. To be consumed at room temperature or slightly heated at low flame. After opening keep refrigerated and consume within 3-4 days. Product for 4-6 people.
*Will be available from October 24th.
Entirely hand-made following ancient recipes handed down in secret and scrupulously kept. Tasty but above all friable snacks. Thanks to the use of finest raw materials, 100% Italian flours and semolina and extra virgin olive oil, Tarallucci Rustichella are a gastronomic excellence for taste and simplicity. Cooked through a boiling system that gives the tarallo a friability unreachable in backing. Perfect if accompanied by beer, a mixed platter of cured meats and cheeses, or by a good glass of red wine Montepulciano d'Abruzzo. Delicious even for a tasty snack.
Rustichella d’Abruzzo, committing to always promote the top-quality products of the territory, started the direct production of saffron collaborating with skilled farmers of San Pio delle Camere, in order to offer its many estimators a purple-coloured speciality of Abruzzo that has a unique taste and perfume. Harvested at sunrise and selected by hand, it is put in a small jar of 1 g which preserves all the essence and history of Abruzzo. Try it with our RAPIDA Spaghetto 90 (cooking time 90 seconds), leek fondue and crispy cheek lard, following the recipe of the Michelin-starred Chef William Zonfa from L’Aquila.
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.
Ready-to-serve sauce made through slow boiling of tomato pulp, with clams, parsley, garlic and extra virgin olive oil of Aprutino Pescarese area. Ideal combination is with Rustichella d’Abruzzo Linguine, but we also recommend it with “90 RAPIDA” Spaghetti. To be consumed at room temperature or slightly heated at low flame. After opening keep refrigerated and consume within 3-4 days. Product for 1-2 people.
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.
Ready-to-serve sauce made through slow boiling of 100% organic tomato pulp, extra virgin olive oil of Aprutino Pescarese area, chili pepper, garlic, onion and salt, it’s a classic spicy dish originally from Rome and Latium. It matches Rustichella d’Abruzzo organic whole wheat line. 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.
Fillets of boned anchovies in Extra Virgin Olive Oil. Try them with our Spaghettone del Leone (diameter 2,6 mm) or with our Linguine and a bit of PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. After opening keep refrigerated and consume within a few days.
Sugo pronto preparato tramite bollitura lenta di polpa di pomodoro, tipico della tradizione italiana, con ricotta fresca, ortaggi ed olio extra vergine di oliva della zona Aprutino Pescarese. Si sposa particolarmente con “Le Virtù” (nuovo formato di pasta mista Rustichella), i Farfalloni e i Cannolicchi Rustichella d’Abruzzo. Da consumare a temperatura ambiente o leggermente scaldato a fuoco lento. Una volta aperto, conservare in frigo e consumarlo entro 3-4 giorni. Quantità per 2-3 persone.
The balsamic vinegar of Modena is obtained by a machining process of cooked must, concentrated must, wine vinegar. The must used for the production comes from grapes grown exclusively in the province of Modena. Already known in the Roman times and always linked to the culture and history of Modena, the Balsamic Vinegar of Modena is one of the ambassadors of Italian wine and food excellence in the world. In 2009, the Balsamic Vinegar of Modena was registered as PGI by the European Union. The balsamic vinegar of Modena "SILVER" stands out for its medium density and intense and fruity aromas. Recommended for a cool dip for vegetables or for the preparation of the game it will be an indispensable companion to be used with confidence even to accompany ice cream with strawberries.