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Calamarata 500 g

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.



Specific References

16 suggested products

Bucatini 500 g


Similar to thicker Spaghetti, they take their name from the characteristic central hole. It combines well with full-bodied sauces such as "Amatriciana" (made with pork or bacon and tomato), "Carbonara" and "Cacio e Pepe", without disdaining a fish-based condiment such as sardines and mussels, typical Sicilian dishes. Cooking time: 10-12 minutes.

Nidi Tagliatelle 500 g


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.

Fusilli al Ferretto 250 g


Originally from Calabria, Fusilli al Ferretto is a type of handmade pasta created by rolling the dough around a knitting needle. It is one of the new items of the Formati Regionali line and can easily combine with an artichocke and nut sauce, or with sausage and chicory pesto, or with radicchio of Treviso and crispy speck. It matches well Rustichella d'Abruzzo red sauces such as the "Ortolana", the "Genovese" and "Puttanesca". Cooking time: 13-15 minutes.

Pappardelle 250 g


Le Pappardelle evocano sapori forti e decisi da assaporare in compagnia della famiglia o degli amici. Simili alle Tagliatelle ma di larghezza decisamente superiore, si abbinano rigorosamente condimenti a base di carne come i nostri sughi alla Salsiccia o alla Genovese, accompagnati da un filo di Olio Extra Vergine d'Oliva monocultivar INTOSSO PrimoGrano Rustichella d'Abruzzo. Tempo di cottura: 2 minuti.

Orzo pasta 500 g


Particular type of pasta similar to barley grains but with larger size (between 1.15 and 1.30 mm), perfect for the preparation of vegetable soups or simply as pastina in a soup. Also recommended for cold pasta salad with cherry tomatoes, mozzarella, basil and with Rustichella d'Abruzzo porcini-aromatized extra virgin olive oil, or simply as a "healthy" starter with Rustichella d'Abruzzo “Intosso” extra virgin olive oil. Cooking time: 7-8 minutes.

Pennette Rigate 500 g


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.

Penne Rustiche 500 g


One of the most famous types of pasta in the world, made with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature, widely used in plenty of recipes: ‘mushrooms’, ‘sausage and saffron’ or the traditional ‘ragù all’abruzzese and Farindola Pecorino cheese’. It also combines perfectly with all of Rustichella d’Abruzzo red and white sauces. Cooking time: 7-9 minutes.

Abruzzo pear tomato in pieces 500 g


Speciality of PrimoGrano line, the local type of tomato called “Pera” (pear) grows in Abruzzo. It is unique and very different from all the other varieties of tomato. It has been cultivated for centuries and has very few seeds, it is very fleshy and weighs about 300-500 g. It is particularly suited for the preparation of sauces and its sweet and velvety taste, together with its low acidity, makes it much more refined than all other common types. To enjoy its organoleptic properties, we recommend using it “raw”, pan-frying it together with pasta and adding just a little bit of PrimoGrano INTOSSO Extra Virgin Olive Oil with some perfumed basil leaves.

Chili pepper tonnarelli 500 g


Chili Pepper artisan pasta, similar to Spaghetti but with a bigger diameter. It indisputably matches Rustichella d’Abruzzo “alla Arrabbiata” or “Amatriciana” sauces, for the lovers of intense tastes. You can also season it with a bit of Rustichella INTOSSO Extra Virgin Olive Oil or a condiment made of Rustichella d’Abruzzo Anchovies and Chili Pepper in Extra Virgin Olive Oil, for those who cannot resist chili pepper. Cooking time: 8-10 minutes.

Tubetti Rigati 500 g


Half-cylinder-shaped, this short pasta is ideal mainly in legume-based soups, vegetable soups, or the traditional recipe "Cacio e Uova". It also matches Rustichella d’Abruzzo "pesto alla Genovese" or "crema ai Carciofi" sauces with the addition of almonds. Cooking time: 10-12 minutes.

Paccherini 500 g


Rustichella d’Abruzzo Paccherini, bronze-drawn and slowly dried at low temperature in order to preserve perfume and quality, is slightly smaller than the classic shape of Paccheri. Starred Chef William Zonfa’s recipe is composed by Paccherini cooked with porcini mushroom aroma, a salad of asparagus, L’Aquila saffron cream and juniper-flavoured ricotta cheese. For the lovers of seafood, we recommend it with roasted cuttlefish, parsley and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil. Cooking time: 13-15 minutes.

Laganelle all'uovo allo Zafferano 250 g


Rustichella d’Abruzzo Laganelle allo Zafferano is made with top quality durum wheat semolina, fresh eggs and L’Aquila Saffron. Try it with crispy cheek lard, leek fondue, Abruzzo Pecorino cheese and a bit of saffron, for the lovers of this refined spice. We recommend it also with our ‘alla Salsiccia’ sauce with stir-fried radicchio and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO Extra Virgin Olive Oil. Cooking time: Cooing time: 4 minutes.

Gnocchetti Sardi "Malloreddus" 500 g


Originally from Sardinia, this 2 cm long striped shell-shaped pasta is the most used one when it comes to important events like historical commemorations, village celebrations, festivals and weddings. The simplicity of this pasta, deriving from the dough made with the best durum wheat semolina and water, bronze drawn and dried at low temperature, matches a wide range of condiments. The classic recipe is “alla Campinadese”, which is prepared with a condiment based on Sardinia’s sausage ragù, sautéed in extra virgin olive oil with chopped onion, tomato, saffron threads and grated Sardinia’s cheese. There are also several vegetable-based condiments to be combined with, such as the classic “broccoli and sausage” and a delicate pesto with spinach, almonds, Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil and Parmigiano Reggiano cheese. Cooking time: 11-13 minutes.

Tagliolini 250 g


Historical testimonies prove that Tagliolini is originally from Piedmont and Molise. Thanks to its thin diameter and short cooking time, Egg Nests are used to make traditional recipes with a gourmet touch, but also combined with full-bodied sauces. The intense smell of fresh eggs and durum wheat semolina will conquer you from the very beginning, when opening the packaging, and will inspire you. The most famous recipe is Nests with Porcini mushrooms and Alba black Truffle slivers, with a bit of Abruzzo pecorino cheese and a Rustichella d’Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. We recommend it also with some of our sauces, such as ‘Ragù bianco’ or ‘bianco alla Salsiccia’. Cooking time: 2-3 minutes.

Trenne 500 g


This triangular Penna is one of the most required types of pasta out of the line Formati Regionali, with its futuristic shape and innovative design. Chef Marco Mazzone from Sciapò Street and Restaurant of Trastevere in Rome (awarded bronze medal at the Campionati Italiani di Cucina 2017 in the team Roma) usually cooks Rustichella Trenne with stir-fried Roman artichokes, Roman Pecorino cheese, Accumuli’s crispy cheek lard and Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil. Its good resistance in cooking, aesthetics and presentation when served allow this type of pasta to be very well-appreciated by many chefs. Recommended also with Rustichella “ragù all Genovese” with a little bit of grated Parmigiano Reggiano cheese. Cooking time: 10-13 minutes.

Fregola 500 g


Originally from Sardinia, the making process of this type of artisan pasta consists of rubbing durum wheat semolina in a big ceramic bowl where a mixture of water and saffron is squirted into (which gives the wonderful intense yellow colour) and then small irregular balls are made by hand and toasted in an oven. The traditional recipe is Fregola with clams, or cooked as risotto with seafood and lemon zest, or with turnip greens, cherry tomatoes, garlic and Parmigiano Reggiano cheese. Another good recipe is Fregola with roasted courgettes, cherry tomatoes and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil, or the one by the starred chef William Zonfa, who usually cooks this type of pasta with fresh sausage, blueberry and Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil. Cooking time: 10-12 minutes