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.
Organic extra virgin olive oil 500 ml
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Rustichella d’Abruzzo brings to your table its Extra Virgin Olive Oil. This olive oil has low acidity and a slightly fruity taste with sharp notes. The harvest technique through “brucatura manuale” and the following stone milling allow to preserve both the integrity of centuries-old olive groves and the high quality of olives, even from an organoleptic point of view.
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Rustichella d’Abruzzo Multi-flower Honey has a very delicate taste with no particular aftertastes, excellent medicinal properties like liver-detoxifying action. As for food combinations, Multi-flower Honey is very widely used in gastronomy and confectionery. You can also use it as a basic ingredient for preparing grilled meat with curry and Balsamic Vinegar.
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.
*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.
Typical pastry from Abruzzo made with a production process that has not changed over the centuries, which involves the use of ferro for cooking, an essential double-slabbed and slightly hollow tool, which gives the Neole their peculiar rhombus-shaped look. Every family used to have a ferro and, as a proof of its importance, it was part of the bride’s inventory. In many cases, the central part of this tool had the family’s coat of arms, therefore when the bride was giving her Neole, the coat of arms of her own ferro represented a proper signature. Nowadays, there are plenty of versions of this speciality, even though they must traditionally be crispy, thin and with anise seeds, just the way Rustichella d’Abruzzo proposes it. According to tradition, cooking time must equal the duration of the Ave Maria on one side and the Lord’s Prayer on the other. You can try it with a bit of powdered sugar and cinnamon or stuffed with Rustichella “Sclucchiata di uva Montepulciano d’Abruzzo”. Its refined packaging can be created only by those who have a great passion for tradition.
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.
Rustichella d’Abruzzo Pan Torrone is a typical Christmas confectionery speciality, characterised by a typically artisan production, which starts from the selection of top quality raw materials kneaded following the traditional techniques. A Torrone made with honey, almonds and pistachios, filled with a soft sponge cake soaked with the liqueur Genepì made of “Artemisia Umbelliformi”, a 15cm velvet white and strong-perfumed short plant, which grows on cliffs and rocky terrains in the highest peaks of the Appennins in Abruzzo. Pan Torrone is an excellent cake to taste at Christmas together with the loved ones, or to give as a gift in every occasion to taste the oldest confectionery tradition in Abruzzo.
Ready-to-serve sauce made through slow boiling of tomato pulp, extra virgin olive oil of Aprutino Pescarese area, garlic, onion, “Leccino” olives and salt. It combines well with Rustichella d’Abruzzo whole wheat line for light recipes with the typical Mediterranean taste. 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.
Rustichella d’Abruzzo Citrus Honey has an aromatic and pleasantly sour taste; it is perfect for healing over gastric ulcer and has anti-spasmodic and sedative properties. Particularly good to prevent insomnia and nervous excitation. It is very performing also in gastronomy: for example, you can obtain an amazing fresh drink by melting two spoons of Citrus Honey in a jug of water and adding lemon juice and a mint leaf. Furthermore, it is very good on Carasau bread (typical Sardinian bread), in the yoghurt or on fresh ricotta cheese.
Ready-to-serve sauce made through slow boiling of tomato pulp, with mince ragu, carrots, onion, celery and extra virgin olive oil of Aprutino Pescarese area. It combines well with Rustichella d’Abruzzo Tagliatelle and Fettuccine. 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.
It is a young vinegar, produced from grape must that has undergone indirect heat concentration. The sugars present in the grape must undergo an alcoholic fermentation, which will be interrupted by the addition of must already in the process of acidification. The product, aged for several years in different wooden barrels (oak, chestnut, ash, etc.) will take valuable organoleptic characteristics that confer flavour and special perfumes.
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.
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.
Typical Italian ready-to-serve sauce made through slow boiling of tomato pulp with peppers and extra virgin olive oil of Aprutino Pescarese area. It combines well with Rustichella d’Abruzzo Creste di Gallo and Gnocchetti Sardi “Malloreddus”. 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.
Typical white condiment of the Italian tradition with beef, carrots, onion and extra virgin olive oil of the Aprutino Pescarese area. We recommend combination with Rustichella d’Abruzzo Paccheri, Linguine and Linguine di Passero. 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.
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.