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.
Calamarata 500 g
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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.
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Squid Ink artisan pasta, similar to Spaghetti but with a bigger diameter. It matches seafood-based condiments with cherry tomatoes and rocket and the “mari e monti” (seas and mountains) version with prawns and cheek lard. It is perfect also with Rustichella d’Abruzzo organic “Pomodoro e Basilico” sauce or “alle Olive” sauce with a bit of Rustichella Extra Virgin Olive Oil. Cooking time: 9-11 minutes.
Rich in flavor and color, spaghetti with turmeric and ginger is the perfect dish to impress in the kitchen. Bright color and full of life this spaghetti with unique properties is suitable for those who are not afraid to dare. Vitality is the key to describing this spaghetti with unique properties.
Originally from Asia Minor (Persia and Afghanistan), pomegranate (Latin name “Punica granatum”) and its fruits were brought in Europe by Phoenician merchants. Italian word derives from “mela” (apple), for its shape and colour, and “grana” (grain), for the consistency of its internal seeds, very similar to corn. It is one of the main subjects in many stories and legends, and it was a sacred plant to Juno and Venus in ancient Greece. In ancient Rome, brides used to put pomegranate branches in their hair, symbol of fertility and richness. It was very widely represented in works of art and culture during the Renaissance, main subject in the works of Caravaggio. Nowadays, this fruit is used to make Italian and European dishes simply unique! Cooking time: 13-15 minutes.
Originally from Sicily, this type of well-defined spiral-shaped short pasta, with a central hole that perfectly absorbs the seasoning inside, is perfect for a wide variety of condiments, from the vegetable-based to the more substantial meat-based ones. Recommended with the classic "ragù di carne alla Siciliana" recipe, but also with Rustichella d'Abruzzo "alla Norma", "alle Olive" and "ai Peperoni" sauces. Cooking time: 7-9 minutes.
The groove running in the centre of this cinnamon-stick-shaped pasta collects the condiment inside. One of the most recommended recipes is “alla Norma”, in perfect Sicilian style. The intense taste of salted ricotta cheese matches well the sweetness of cherry tomato sauce and the delicacy of eggplant. A bit of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil makes it all complete. The lovers of the most traditional country recipes are recommended to cook Pasta al Ceppo with a condiment based on sausage, chicory and cloves of garlic. Cooking time: 10-12 minutes.
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.
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.
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.
Produced through the same bronze dies used for the Paccheroni Rigati, Rustichella d'Abruzzo proposes the Maniconi, a shape of the same diameter, but half the length of the classic Paccheroni. Perfect to collect any condiment thanks to its roughness and the ridging on the surface, Maniconi is excellent when combined with seafood and crustaceans for a typical Mediterranean-flavoured first course. Rustichella d'Abruzzo suggests to enjoy this shape with a classic recipe of Rome's gastronomy, such as "Cacio e Pepe" or with a "Funghi Porcini" sauce or, why not, a delicious "Ragu bianco" sauce, all by Rustichella d'Abruzzo. Cooking time: 13-15 minutes.
Peach and Apricot are the summer fruits par excellence. Apparently, Chinese emperors used to consume them already 4000 years ago. Originally from Central Asia, these fruits were brought to the Mediterranean area after the conquests by Alexander the Great. In ancient Egypt, they were sacred fruits to Arpocrate, god of silence and childhood: in fact, children’s cheeks nowadays are usually compared to these fruits, for their velvety softness. After a period of oblivion, Arabs reintroduced their plantation, for gastronomy and pharmacological use. Many famous artists such as Caravaggio, Renoir, Arcimboldo and Monet often painted them in their works, thanks to their beauty and colour. Cooking time: 13-15 minutes.
The latest product in gastronomy that enriches the already wide range of Rustichella. From now on, the consumers will be able to taste an excellent dish of Spaghetti in a very short time! With RAPIDA Pasta, we bring all the tastiness of an artisan pasta to your table in just 90 seconds! High quality semolina, bronze dies and slow drying process at low temperature make 90 Seconds Spaghetti suitable also for those who are not familiar with cooking: it is EASY, FAST and obviously GOOD! The packaging has an innovative “futuristic” appearance, telling consumers that Rustichella wants to break the misconception that Spaghetti is a slow product that does not fit the frenetic rhythms of everyday life. The innovation of “RAPIDA 90 Seconds Spaghetti” is the very thin (and patented) bronze die in the form of the letter “C”. The result is an excellent product with a very short cooking time, just 90 seconds! It has received a number of international awards, such as the “Global Competence in Food” Award at 2015 Anuga food show (one of the most important F&B events in the world) as Best Packaging, and “Fabi AWARD” at 2016 National Restaurant Association in Chicago.
Originally from Campania, this shape looks like giant Maccheroni and is one of the most cooked types of pasta in Italy and in the world. Paccheri is used in a lot of recipes: from king prawns with Porcini mushrooms and nduja (a type of spicy sausage), to mozzarella cheese and pepper sauce, or with prawns and mashed mullet’s eggs, or cherry tomatoes and burrata cheese. Also, they can be filled with asparugs and bufala mozzarella cheese or mixed vegetables. It is recommended also with Rustichella d’Abruzzo “alla Napoletana” or “alle Vongole” sauces. Cooking time: 13-15 minutes.
Originally from Bologna, these simple durum wheat semolina skeins (bronze-drawn and dried at low temperature), are made without eggs to satisfy also those who have specific intolerances. The sauce par excellence is "Boscaiola" but this type combines well also with Rustichella d'Abruzzo "Genovese", the "Ragù bianco ai Funghi Porcini" and "alla Salsiccia" sauces. Cooking time: 5 minutes.
Pappardelle all’Uovo is the most representative type of pasta from Latium and Tuscany, regions rich in game and, therefore, homelands of traditional meat-based recipes. Some of the condiments through which you can cook Pappardelle include, among many others, Boar meat, mushrooms, sausage and truffle. We recommend it also with our ‘alla Salsiccia’ and ‘ai Funghi Porcini’ sauces, or with our ‘Tartufata’ sauce with a bit of Rustichella d'Abruzzo PrimoGrano Extra Virgin Olive Oil. Cooking time: 5-7 minutes.