Rigatoni 500 g

The history of kiwi began in China more than 700 years ago, where it was very well appreciated in Great Khan’s empire for its delicious taste and emerald-coloured pulp. It began to be widespread in the rest of the world in the 19th century, when a collector of the Royal British Society of Horticulture sent to his homeland some fruits and seeds. It was imported in Italy in the 70s, and nowadays it is the second world’s largest producer, thanks to its climate and the passion of its farmers. Cooking time: 13-15 minutes.

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This very peculiar type of “curl-looking” artisan pasta combines well with vegetable or meat ragù, or with Gorgonzola and nut cream or peas and sausage. Condiments with Rustichella d’Abruzzo “alla Puttanesca”, “alla Genovese” and “ragù bianco con Porcini” sauces are also recommended. Cooking time: 10-12 minutes.

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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.

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Black, deep, exceptional. The "E153" charcoal spaghetti is the perfect superfood for sea flavors. It adapts perfectly to creamy sauces thanks to the absorption capacity of the bronze-drawn artisan spaghetti. Preparing them will make you feel like a true King of the seas.

Originally from Northern Italy, this type of bow-tie-shaped short pasta is very commonly served in Emilia-Romagna, Abruzzo and Apulia. The most famous recipes are Farfalloni with salmon and cream, peas and speck or pumpkin fondue, nutmeg and Parmigiano Reggiano cheese. This kind of pasta combines well also with several sauces like the classic Rustichella d’Abruzzo tomato and basil sauce, with a bit of Rustichella chili-pepper-aromatized extra virgin olive oil. Cooking time: 11-13 minutes.

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Rustichella d’Abruzzo Riccioli all’Uovo has the perfect shape to satisfy all the palates, even the most demanding ones. Thin, rough and porous “curls” of egg dough that collect the condiment on the inside. Try Riccioli in the ‘mari e monti’ version, with seafood, chickpeas and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO Extra Virgin Olive Oil. You can also try it with one of our sauces, such as ‘alla Norma’ or ‘all’Ortolana’. Cooking time: 9 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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With a diameter between 0.85 mm and 0.92 mm, this type of "thin spaghetti" is among the most popular ones of Rustichella d' Abruzzo line, and combines well with a broth or a soup, or it can be stir-fried with a sauce made of oil, ginger, lemon zest and Sichuan pepper, or simply seasoned with fresh tomato sauce and basil. Cooking time 4-6 minutes.

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Curious, original, “shell-shaped” pasta, this type is particularly suitable for collecting the sauce in its interior. Perfect both with vegetables for a cold summer dish and with a sauce with olives or Rustichella d'Abruzzo "alla Norma" sauce. Cooking time: 10-12 minutes.

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Rustichella d’Abruzzo Nastrini is highly requested by the European market and can be prepared with seafood-based condiments such as scampi, scallops and a bit of mullet’s eggs. Its particular texture and versatility make this type of pasta perfect to combine with stronger sauces, such as our ‘Tartufata’ with truffle slivers, pecorino cheese and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Cooking time: 2 minutes.

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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.

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The fagiolo Tondino of Abruzzo (round bean) was historically cultivated in Tavo and Nora valleys, once full of mills. Rustichella d’Abruzzo wants to propose again this ancient legume with PrimoGrano line, created in order to enhance the typical products of Abruzzo tradition in the Vestina area. The Tondino bean, harvested and selected by hand, is a top quality product strictly linked to the land of Abruzzo, with its unique and delicate taste. It is often used to prepare rustic soups and was consumed in the past as alternative to meat. For this reason, countless recipes with this ancient legume have been handed down from mother to daughter throughout the years.

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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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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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Dragon fruit and Currant a combination that recalls intensity and decision. With a rosy color, this spaghetti is perfect for dishes full of energy because it is rich in minerals and vitamins. Moreover, thanks to the roughness of the artisan spaghetti that manages to capture every single flavor, it will make every seasoning its own.

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.

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