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Calamarata 500 g

Calamarata 500 g

€3.20
Tax included

Rustichella d’Abruzzo Calamarata is named after the calamari (Italian for ‘squid’) and looks like their rings. It is produced on Saturdays because the drying process needs to last 40 hours. The classic recipe is with seafood with a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil and parsley. We recommend it with Rustichella d’Abruzzo “alle Vongole alla Marinara” sauce or “alla Napoletana” sauce with a bit of Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil. Cooking time: 12-14 minutes.

Quantity


R00190

Specific References

16 suggested products

Cannelloni 250 g

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Rustichella d’Abruzzo brings to your table the traditional Cannelloni from Abruzzo. Made with a durum wheat semolina sheet, bronze drawn and slowly dried at low temperature, Cannelloni need to just be seasoned and put in the oven raw for 40 minutes. We recommend the following fillings: fresh ricotta cheese, stir-fried vegetables, a bit of Pecorino cheese of Abruzzo and a bit of Rustichella INTOSSO Extra Virgin Olive Oil, or with a ragu of Rustichella Pomodoro a Pera d’Abruzzo and meat or liver sausage of Abruzzo. Cooking time: 40 minutes.

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The Pineapple is originally from South America. Indios used to call it ANANA, from the word NANA (perfume), while Conquistadores used to call it PINE CONE OF THE INDIES or ROYAL PINE CONE. The pineapple is a symbol of welcome and hospitality and has a delicious sweetness on the inside. The amount of vitamins and natural constituents make the pineapple a healthy fruit. Cooking time: 13-15 minutes.

Fettuccine 250 g

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You have had a dish of egg Fettuccine at least once, right? Who hasn’t, anyway? Rustichella d’Abruzzo proposes one of the most famous types of pasta in the world, in its “Nest” version, which contains traditions and tastes. The rough and porous texture and the intense perfume of durum wheat semolina and fresh eggs coming out after opening will conquer your heart and palate. Try it in a delicate version with our PrimoGrano ‘Pomodoro a Pera d’Abruzzo’, a bit of PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. You can also combine it with our ‘ai Funghi Porcini’, ‘alla Salsiccia’ and ‘alla Genovese’ sauces, and a bit of Abruzzo pecorino cheese. Cooking time: 4-6 minutes.

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Shape similar to Spaghetti but with higher thickness and a square section instead of round, which is named after the typical tool used for its preparation (called indeed “chitarra”), which gives this pasta a firm texture that can capture completely the condiment, ranging from a simple but delicious tomato and basil sauce, to a more full-bodied and rustic one like sausage and radicchio or a “healthier” one like Rustichella d’Abruzzo “pesto alla Genovese”. Cooking time: 16-18 minutes.

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Thanks to its shape and colour, strawberry has always been considered the fruit of love. It was already known to the ancient Romans who consumed it during the festivities in honor of Adonis. According to the myth, the tears of the goddess Venus fallen on the earth after her death would have given rise to the seedlings of strawberries. With a sweet taste and an intense aroma, strawberries are a concentrate of beneficial and curative properties. Cooking time: 13-15 minutes.

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Rustichella d’Abruzzo Conchiglioni pasta is offered with the new captivating packaging in pure Kraft paper. During his event in Stadio Olimpico in Rome on April 2016, Michelin-starred Chef Antonino Cannavacciuolo presented the recipe with which he started out in Villa Crespi, cooking Rustichella d’Abruzzo Conchiglioni filled with Gorgonzola cheese and puree of green apple and rapa celery. Another Mediterranean recipe is Conchiglioni “alla Sorrentina” (addition of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil is recommended) or as a starter filled with tuna fish, tomatoes, capers, lemon zest, rocket and Rustichella d’Abruzzo rocket-aromatized extra virgin olive oil. It is recommended also with our condiment “alla Pecorara”. Cooking time: 11-14 minutes.

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The origins of bergamot are uncertain and enveloped in an aura of mystery. Legend narrates that the plant was imported by Christopher Columbus from the Canary Islands, arriving in Reggio Calabria from the Spanish city of Berga from which it takes its name. The first plantation of bergamot dates back to 1750 when the owner Nicola Parisi develops it along the coast of the rushes. Harmonious and pleasant its essence is used as an antidepressant and antioxidant. Cooking time: 13-15 minutes.

Anelletti 500 g

€3.30

Originally from Sicily, this small ring-shaped type of artisan pasta is usually served as Timballo alla Palermitana (one of the traditional Sicilian dishes), or in a chicken broth, or with butter and cheese. According to the tradition of the Abruzzo region, Anelletti pasta is cooked “alla Mugnaia” with Rustichella d’Abruzzo PrimoGrano “Pomodoro a pera” tomato puree, goat’s ricotta cheese, eggplants, courgettes, peppers and Farindola Pecorino cheese. Cooking time: 12-14 minutes.

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€4.80

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A typical shape of the culinary tradition of Abruzzo, made with 100% eggs from hens in barns, without water, bronze drawn and slowly dried at low temperature (in kraft paper package). This type of pasta has a texture with an exceptional roughness, visible to the naked eye. We recommend it with some red sauces, such as Rustichella d’Abruzzo ‘alla Pecorara’, ‘Amatriciana’, ‘Ortolana’ or ‘alla Salsiccia’. Cooking time: 13-15 minutes.

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€3.50

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With a smaller diameter than Penne, this particular short pasta is known to be the most widely used shape in the realization of a first course with seasoning "vodka and bacon" or with "Pachino" cherry tomatoes and basil, or with Rustichella d'Abruzzo "all'Ortolana" or "Peperoni" sauce. Cooking time: 10-12 minutes.

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€3.20

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