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.
Abruzzo pear tomato puree 500 g
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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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Rustichella d’Abruzzo Conchiglioni pasta is offered with the new captivating packaging in pure Kraft paper. During his event in Stadio Olimpico in Rome on April 2016, Michelin-starred Chef Antonino Cannavacciuolo presented the recipe with which he started out in Villa Crespi, cooking Rustichella d’Abruzzo Conchiglioni filled with Gorgonzola cheese and puree of green apple and rapa celery. Another Mediterranean recipe is Conchiglioni “alla Sorrentina” (addition of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil is recommended) or as a starter filled with tuna fish, tomatoes, capers, lemon zest, rocket and Rustichella d’Abruzzo rocket-aromatized extra virgin olive oil. It is recommended also with our condiment “alla Pecorara”. Cooking time: 11-14 minutes.
Artisan pasta aromatized with Spinach leaves from Italian cultivations, similar to Spaghetti but with a bigger diameter. It matches Rustichella d’Abruzzo organic “Pomodoro e Basilico” sauce or “alla Arrabbiata” sauce, or with Rustichella d’Abruzzo organic “Pesto alla Genovese”, not pasteurised. Cooking time: 9-11 minutes.
From the far east, land of ancient medicinal culture, the union between the two most common and precious plants that arrived in the West create the perfect mix of vitamins and antioxidants. With a fresh and sparkling flavor, the spaghetti with matcha and ginseng will make you discover in a new way of tasting and conceiving pasta.
Originally from Abruzzo, this diamond-shaped type of artisan pasta is perfect for one of the typical dishes of this region, the "pasta and beans" (or chickpeas) or it can be accompanied with a chicken or vegetable broth. Also we recommend to try the taccozzette "Mare e Monti" with vegetables, Rustichella d'Abruzzo "Pescatora" sauce and extra virgin olive oil Intosso. Cooking time: 10-12 minutes.
Originally from Sicily, this small ring-shaped type of artisan pasta is usually served as Timballo alla Palermitana (one of the traditional Sicilian dishes), or in a chicken broth, or with butter and cheese. According to the tradition of the Abruzzo region, Anelletti pasta is cooked “alla Mugnaia” with Rustichella d’Abruzzo PrimoGrano “Pomodoro a pera” tomato puree, goat’s ricotta cheese, eggplants, courgettes, peppers and Farindola Pecorino cheese. Cooking time: 12-14 minutes.
One of Rustichella d’Abruzzo new items 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.
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.
Rustichella d’Abruzzo Stuzzicarelli ai Funghi Porcini carries the irresistibly intense taste of earth and tradition. Try it with sausage, Abruzzo Pecorino cheese and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Try it also with our ‘ai Funghi Porcini’ sauce or with ‘alla Genovese’ sauce. Cooking time: 4 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.
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.
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.
Paccheroni Rigati is one of the latest shapes launched by Rustichella d’Abruzzo. It has the same quality and texture of the incomparable Rustichella Paccheri, with ridgings on the outer surface that allow it to collect any kind of condiment. It is perfect in seafood-based recipes, it can also be cooked with a king prawn stuffing, porcini mushrooms and nduja, or in a more delicate version with prawns, cherry tomatoes, mashed mullet’s eggs and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil. Cooking time: 13-15 minutes.