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Trenne 500 g

Trenne 500 g

€3.30
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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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R00141

Specific References

16 suggested products

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€3.30

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Exclusive type of Rustichella d'Abruzzo made with the best selections of durum wheat, the "Spaghettone del Leone" has a circular section of 2.6 mm, and it is bronze-drawn and dried at low temperature. This Spaghetto is heftier and thicker than the classic one and the Spaghettone PrimoGrano, made to satisfy even more demanding palates. The condiments are represented from the best Rustichella d'Abruzzo sauces like “Amatriciana”, “Cacio e Pepe”, “Norma” and white sauce with porcini mushrooms. Cooking time: 14-16 minutes.

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€3.70

This kind of pasta, which has a shorter length than the one of Riccia Lunga, has the peculiar wavy edges that allow it to combine well with most of our condiments, from the red ones to the white ones, and is particularly suitable for the ancient traditional recipes of Abruzzo. The match with Rustichella d’Abruzzo “ai Funghi Porcini” and “alla Norma” sauces is the best. Cooking time: 10-13 minutes.

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€2.80

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