One of the traditional types of pasta from Campania. Long, candle-shaped and thicker than 1 cm, this pasta needs to be snapped before being cooked in a pot. The traditional recipe is Candele Lunghe cooked in oven as a classic “red” timballo (meat ragu, mozzarella and Parmigiano Reggiano cheese) or “white” (besciamella sauce, artichokes, cherry tomatoes, olives and bufala mozzarella cheese). It combines well with sauces such as Rustichella d’Abruzzo “alla Pecorara” and “all’Ortolana”. Cooking time: 7-8 minutes.
Toasted Fregola 500 g
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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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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.
Produced through the same bronze dies used for the Paccheri, Rustichella d'Abruzzo proposes the Mezzi Paccheri, a shape of the same diameter, but half the length of the classic Paccheri. Perfect to collect any condiment thanks to its roughness on the surface, Mezzi Paccheri is excellent when combined with seafood and crustaceans for a typical Mediterranean-flavoured first course. Rustichella d'Abruzzo suggests to enjoy this shape with a classic recipe of the maritime gastronomy, such as "Pescatora" sauce or "Puttanesca" sauce, all by Rustichella d'Abruzzo. Cooking time: 13-15 minutes.
A type of pasta made with durum wheat semolina and high quality water, similar to Tagliatelle but with a higher thickness and with a line carved on the surface that allows better absorption of the sauce, it goes well with red meat sauces such as wild boar, with mushrooms or just with fresh tomatoes and basil. Cooking time: 9-11 minutes.
Very thin strips of egg dough with a thickness of 1.5 mm. Filini is made with fresh eggs laid by free range hens. It is perfect to enhance seafood dishes with crustaceans and shellfish. It also combines well with more full-bodied condiments such as Rustichella d’Abruzzo ‘ai Funghi Porcini’ sauce with a bit of Rustichella PrimoGrano INTOSSO Extra Virgin Olive Oil. Cooking time: 2 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.
Rustichella d'Abruzzo has selected the best aromatic herbs of the Abruzzo tradition. This is how the Mistichelle d'Abruzzo (Savory, Laurel, Rosemary, Basil, Thymus, Sage, Mint) are born, rediscovering the ancient recipe of " the Virtues", the typical dish that used 7 herbs.
Grattini all’Uovo is a small-sized grain-shaped type of egg pasta, perfect for vegetable soups or legume soups. We recommend it with a delicate leek and potato soup or with a simple vegetable broth with a bit of Rustichella d’Abruzzo Extra Virgin Olive Oil. Cooking time: 5 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.
Rustichella d’Abruzzo Laganelle allo Zafferano is made with top quality durum wheat semolina, fresh eggs and L’Aquila Saffron. Try it with crispy cheek lard, leek fondue, Abruzzo Pecorino cheese and a bit of saffron, for the lovers of this refined spice. We recommend it also with our ‘alla Salsiccia’ sauce with stir-fried radicchio and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO Extra Virgin Olive Oil. Cooking time: Cooing time: 4 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.
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.
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.
Originally from Southern Italy, this type of pasta was made in ancient times by skilled pasta makers, twirling rapidly Spaghetti around an iron rod. Today, Fusilli represents one of the most famous shapes of pasta in the world. Recommended with Rustichella d'Abruzzo "alla Salsiccia" or "Genovese" sauces. Cooking time: 9-11 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.