Cooking time: 7-9 minutes.Speciality of PrimoGrano line, the local type of tomato called “Pera” (pear) grows in Abruzzo. Rustichella pasta is made with selected durum wheat grown in the Abruzzo region and spring water from the Apennine mountains.
It combines well with full-bodied sauces such as "Amatriciana" (made with pork or bacon and tomato), "Carbonara" and "Cacio e Pepe", without disdaining a fish-based condiment such as sardines and mussels, typical Sicilian dishes. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this. Produced with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature, it has a unique texture and perfume of wheat.
Cooking time 4-6 minutes.Shape of the same length of spaghetti but with a smaller diameter and thus shorter cooking time, Spaghettini pasta combines well with Rustichella d'Abruzzo fish sauces or simply with garlic, oil and hot pepper.
Cooking time: 10-12 minutes.Typical pasta of this region, it is made with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature. The highlight, though, was learning about Rustichella pasta. It matches perfectly Rustichella d’Abruzzo “alla Salsiccia” or “Ragù Bianco” sauces. The Rustichella d'Abruzzo durum wheat Fettuccine can be seasoned, as an alternative to the meat sauce, with porcini mushrooms and truffles, seafood, bacon and peas. Along with a few other brands, it was one of the first to bring high quality, artisinally- made pasta… To enjoy its organoleptic properties, we recommend using it “raw”, pan-frying it together with pasta and adding just a little bit of PrimoGrano INTOSSO Extra Virgin Olive Oil with some perfumed basil leaves.Speciality of PrimoGrano line, the local type of tomato called “Pera” (pear) grows in Abruzzo. A.D. and author of the first cookbook who describes in detail the condiments, hinting that the pasta was widely known and used throughout ancient Italy. Cooking time: 9-11 minutes. It is often used to prepare rustic soups and was consumed in the past as alternative to meat.
In a plot of land of hundred hectares, we sow San Spaghettoni is a classic type of pasta that cannot be missing in your kitchen, with its section of 2,15 mm. Mamilius defined it as “breast that gives milk and honey”. 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.The fagiolo Tondino of Abruzzo (round bean) was historically cultivated in Tavo and Nora valleys, once full of mills.
Utilizzando il sito, accetti l'utilizzo dei cookie da parte nostra. It combines very well with white seafood-based condiments or with a homemade ragu. The project is aimed at the renaturation and redevelopment of the green areas of Abruzzo, as well as to sensitize the community and promote greater responsibility on the environmental issues of our region. 500g per unit Every year, entrepreneurs from Pianella, Moscufo and Loreto take part to this project. It is unique and very different from all the other varieties of tomato. In the ancient tradition of Abruzzo, INTOSSO olives were consumed as fruits all year round and were preserved in terracotta bowls after long salting and caring procedures.Rustichella d’Abruzzo wants to contribute to the protection of biodiversity and the great natural heritage, be concrete to its livelihood by participating in the initiative “Adotta un bosco” in collaboration with Ambiente and è Vita Abruzzo Onlus. Cooking time: 7-9 minutes. 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. Traditional long, thin pasta. All types of cereals, fruits and fodder grow there. INTOSSO has a delicate, harmonic and well-balanced taste, it slightly smells like artichoke and tomato leaves and has fruity and intense hints. 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. The best durum wheat semolina is selected and mixed with water from the mountain springs with care and dedication following home-style production techniques. Utilizzando il sito, accetti l'utilizzo dei cookie da parte nostra. The best recipe with it is “Carbonara”, or combined with some Rustichella d’Abruzzo red and white condiments, such as “Cacio e Pepe” or “alla Salsiccia” sauces.
The pasta is dried at low temperatures for approximately 50 hours, and it is this slow fermentation process that gives the pasta a superior taste and guarantees even cooking.
Cooking time: 9-11 minutes.Similar to thicker Spaghetti, they take their name from the characteristic central hole.
The best recipe with it is “Carbonara”, or combined with some Rustichella d’Abruzzo red and white condiments, such as “Cacio e Pepe” or “alla Salsiccia” sauces. Cooking time: 9-11 minutes.
PrimoGrano was born from a project of synergy and production chain in the Vestina area, a part of the Abruzzo region in the Tavo valley which was once full of mills. This Spaghetto is heftier and thicker than the classic one and the Spaghettone PrimoGrano, made to satisfy even more demanding palates. A portion of the proceeds will be donated to the park authority for the redevelopment of green areas.Rustichella d’Abruzzo has selected the best aromatic herbs of the Abruzzo tradition.
The exclusive use of bronze dies and the slow drying process gives the pasta its unique coarse texture, thus allowing it to absorb the sauce and enhance any recipe. 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.Rustichella d'Abruzzo 2016 ©. VIRTU’ matches well Rustichella d’Abruzzo “alla Pecorara” sauce. It is unique and very different from all the other varieties of tomato. The condiments are represented from the best Rustichella d'Abruzzo sauces like “Amatriciana”, “Cacio e Pepe”, “Norma” and white sauce with porcini mushrooms.