The intense perfume of black Truffle together with the taste of eggs and durum wheat semolina will give you an unforgettable experience. Try Rustichella d’Abruzzo Laganelle al Tartufo in the classic recipe with Porcini mushrooms, nuts and Alba black truffle slivers. We recommend it also with our ‘Tartufata’ sauce or our ‘ai Funghi Porcini’ sauce, with a bit of Rustichella d'Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Cooking time: 4 minutes.
Spaghetti Turmeric and Ginger 500 g
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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.
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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.
One of Rustichella d’Abruzzo new items in Limited Edition that have recently been introduced in Italy and abroad. This type of pasta is similar to Torchietti and is made with 30% of puree of pumpkin. You absolutely need to try it with Rustichella truffle-aromatized Extra Virgin Olive Oil. Cooking time: 10-12 minutes.
Capelli d’Angelo (Italian for “Angel’s hair”) is one of the classic types of the line Pastine, perfect to make vegetable soups, more full-bodied condiments like Rustichella d’Abruzzo “Pomodoro e Basilico” sauce with a bit of Rustichella Extra Virgin Olive Oil, or with a delicate scampi broth with a bit of minced parsley and chives. Cooking time: 5 minutes.
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.
Linguette is “related” to the famous Genoese Linguine, but with eggs and a more flattened and slightly convex shape. It is perfect with Rustichella d’Abruzzo ‘Pesto alla Genovese’ with a bit of Parmigiano Reggiano cheese and Rustichella organic Extra Virgin Olive Oil. We recommend it also with our ‘Tartufata’.
Pici is a kind of pasta that looks like larger Spaghetti and represents one of the recent new items out of the line Formati Regionali of Rustichella d’Abruzzo. The classic condiment is aglione, a tomato sauce with a particular type of garlic cultivated only in Sarteano (Siena) and its surroundings. However, this pasta can be combined also with livers sauce or with sautéed breadcrumbs in olive oil. Condiments like Rustichella d’Abruzzo “ai Funghi Porcini” and the amazing “Tartufata” sauces are also recommended. Cooking time: 20-22 minutes.
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.
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.
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 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.
Rustichella d'Abruzzo has also thought of the most demanding foodies who find Tagliatelle to be a fundamental type of pasta, creating the jagged-edged “capricciosa” version, which allows the condiment to stick perfectly to the pasta. We recommend it with our ‘alla Bolognese’ or ‘alla Genovese’ sauces, or with ‘Porcini Mushroom’ cream, with a bit of Rustichella PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Cooking time: 4-6 minutes.
Quadrucci all’Uovo tells the history of the most genuine side of Abruzzo region, when grandmothers used to do homemade fresh egg pasta, giving it the shape of tiny squares. The classic recipe is with a delicate vegetable broth with a bit of Rustichella d’Abruzzo Extra Virgin Olive Oil. It can also combine with more full-bodied condiments like a vegetable pureed soup or a “Pomodoro e Basilico” soup, seasoned with a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Cooking time: 5 minutes.
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.
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.
The Teramana meatballs sauce is an unsurpassed condiment of the Abruzzo culinary tradition. Teramana meatballs are so-called because they were used in the so-called "ragù all'abruzzese" typical of the Teramo area and used above all on holidays and Sunday lunches. Thanks to the very small size of the meatballs, the sauce is a real concentrate of goodness, capable of making your dishes unique. Rustichella d'Abruzzo uses only high-quality ingredients as required by the traditional recipe.