Arrabbiata 680 g

€5.60

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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.

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R06740

Specific References

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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.

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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.

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