Cacio e pepe 270 g
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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.
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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.
Typical pastry from Abruzzo and spread in Central Italy, it is made with a simple dough of flour, almonds, eggs and sugar, kneaded in order to obtain a soft long-shaped dough which is cut up in slices after the first cooking and then baked again until it becomes a fragrant, tasty and perfumed biscuit. Cantucci have the same consistency of a biscuit because, originally, farro and almond flour was used. The appealing look of Cantucci d’Abruzzo makes them perfect to be soaked in the traditional vino cotto from Abruzzo or to be served with a cup of coffee. Its refined packaging can be created only by those who have a great passion for tradition.
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.
Ready-to-serve sauce made through slow boiling of tomato pulp, extra virgin olive oil of Aprutino Pescarese area, basil, carrots, onion and salt; just like people used to do in the past. It is perfect for a “last-minute” dish of spaghetti, for example with our new Rustichella d’Abruzzo “90 RAPIDA” spaghetti, which cook in just 90 seconds. 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 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.
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.
Novello Extra Virgin Olive Oil comes to life during olive harvest in October and November, when olives are not ripe yet. It is a unique product to be discovered, which conquests with its scent and aroma the most demanding palates of foodies from all over the world who cannot wait to taste the new production of the year. The local types Dritta (most representative cultivar in Abruzzo, with a slightly bitter and spicy taste and aftertaste of almond) and Leccino (that gives oil a fresh fruity scent of green apple) are harvested through a technique called “brucatura manuale” (hand picking) in order to preserve both the integrity of centuries-old olive groves and the high quality of olives. Try it on meat, fish, grilled vegetables and a hot bruschetta, or as main condiment of Rustichella d’Abruzzo Spaghetti with garlic, oil and chili pepper.
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.
Arborio belongs to the category of superfine rice. It was created in 1946 by mixing Vialone rice and Lady Wright rice. The grains are well compact and lengthened, bigger than the Italian rice and the one produced all over the world. It is cultivated mainly in the Po valley, as it is suited to the weather conditions of that area, especially in case of clayey and alluvial soils. Its unique “look” derives from its big and pearly grains and high output. During the preparation, the grains cook perfectly and uniformly, keeping the central nucleus,which is rich in starch, al dente, and always providing an excellent creaminess. Cooking time: 13-15 minutes.
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 makes it top quality, the classic pesto “alla Genovese” produced by Rustichella d’Abruzzo tastes exactly like the fresh homemade pesto, a feature that makes it stand apart for its quality and tastiness. The plus of the extra virgin olive oil of Aprutino Pescarese area allows it to be a fundamental ingredient that cannot be missing in your kitchen. We recommend it with Rustichella d’Abruzzo Fusilloni Giganti. Combined with ricotta cheese, it represents also a very good filling for Rustichella d’Abruzzo Cannelloni. 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.
Made through an innovative production process with no pasteurization, the green olive cream has a delicate taste with a pungent aftertaste. It is perfect as condiment for bruschette and starters, with a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil and also with some Rustichella d’Abruzzo short types of pasta. To be consumed at room temperature or slightly heated at low flame. After oening keep refrigerated and consume within 3-4 days. Product for 1-2 people.
Ready-to-serve sauce made through slow boiling of tomato pulp, Porcini mushrooms (Boletus edulis), carrots, onion and extra virgin olive oil of Aprutino Pescarese area. It combines particularly with Rustichella d’Abruzzo Fettuccine, Spaghettone and Tortiglioni. 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 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.