Orzo pasta 500 g

€2.80

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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.

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R00189

Specific References

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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 Sarda 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 Sarda 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.

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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.

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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.

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This type of short pasta, which has spiral grooves on the surface, is often combined with vegetable-based condiments or is used to make the "pasta alla Carbonara" with crispy bacon and pecorino cheese, in alternative to Spaghetti. It also combines very well with Rustichella d'Abruzzo "alla Salsiccia" white sauce and "ai funghi Porcini" white ragù. Cooking time: 10-12 minutes.

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€2.80

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Exclusive Rustichella d’Abruzzo shape: 50 cm long, bronze-drawn and dried at low temperature, it satisfies even the most demanding palates. It is recommended in the classic and everlasting combination with Rustichella d’Abruzzo “Aglio e Olio” condiment, with a bit of Rustichella chili-pepper-aromatized extra virgin olive oil for the lovers of spicy tastes. Cooking time: 9-11 minutes.

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Cylinder-shaped, this short pasta is widely used especially during summertime, combined with seafood-based sauces or with scampi and courgettes. It combines very well also with several sauces like Rustichella d'Abruzzo "Bolognese", "alla Salsiccia", "alle Olive" and "Pomodoro e Basilico”. Cooking time: 10-12 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.

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Abruzzo pear tomato puree 500 g

€4.20

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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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Stelline 500 g

€2.80

High quality durum wheat semolina pasta. We suggest pairing with Extra Virgin Olive Oil, an excellent source of energy and essential fatty acids, produced from olives from the vestina area called "golden triangle" with a intense but not strong taste, it is suitable for all . Cooking time: 7 minutes.

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