Trofie 250 g

€3.30

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Originally from Liguria, this type of artisan pasta is traditionally served with pesto, seasonal green beans and potatoes, or with cherry tomatoes, courgettes and Parmigiano Reggiano cheese, or with ham and asparagus. It matches also Rustichella d’Abruzzo organic tomato and basil sauce or “alla Genovese”. Cooking time: 10-12 minutes.

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R00274

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Spaghetti 300 g - The pilot

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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.

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This type of pasta is very good for making cold pasta salads with cherry tomatoes, bufala mozzarella, fragrant basil, capers, slivers of Parmigiano Reggiano cheese, Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil and a bit of Rustichella d’Abruzzo Silver Balsamic vinegar of Modena I.G.P. It matches well Rustichella d’Abruzzo organic tomato and basil sauce. Cooking time: 10-12 minutes.

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C-shaped short pasta, it is used mainly with vegetable-based condiments and fresh ricotta cheese or a simple tomato sauce with basil. Ideal with Rustichella d'Abruzzo "Ortolana" and "alle Olive" sauces. Cooking time: 5-7 minutes.

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The genuine tradition of Emilia region and the pasta craftsmanship of Abruzzo region contained in an egg nest rich in tastes and perfumes. Let yourself be blown away by the smell and texture of Rustchella d’Abruzzo Nidi Tagliatelle, made to create all those recipes that are still handed down from mother to daughter nowadays. We recommend it with our ‘alla Bolognese’ and ‘ai Funghi Porcini’, or with ‘Tartufata’ sauce and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO Extra Virgin Olive Oil. Cooking time: 4-6 minutes.

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Linguine 500 g

€2.80

With same length of Spaghetti but with a rectangular shape, Linguine is one of the classic types of Rustichella d’Abruzzo line. The bronze die and the low temperature drying process make the texture of this kind of pasta perfect for fish-based condiments such as seafood, shrimp and zucchini, or "pesto alla Genovese" Rustichella d'Abruzzo. Cooking time: 9-11 minutes.

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Trenne 500 g

€3.30

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.

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Fettuccine 500 g

€2.80

Made with durum wheat semolina and high quality water, this classic type of the Italian kitchen matches the "Bolognese” sauce, prepared according to traditional recipes with lean pork, veal and beef, minced meat cooked with slightly fried butter, bacon and herbs, cooked with broth, red wine and tomato sauce, and generously covered with Parmigiano Reggiano cheese. The Rustichella d'Abruzzo durum wheat Fettuccine can be seasoned, as an alternative to the meat sauce, with porcini mushrooms and truffles, seafood, bacon and peas. Cooking time: 9-11 minutes.

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Charcoal Drink Straw 400 g

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Eat it or Drink from it. The eco-sustainable alternative to the ubiquitous plastic straw. Made using pasta, gluten free and 100% biodegradable, it is the perfect solution to the issue of enviromental sustainability.

Fusilli al Ferretto 250 g

€3.70

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.

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Abruzzo pear tomato puree 500 g

€4.20

New Campaign available from 20 September 2020.

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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.

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