April 2009
Rustichella d'Abruzzo thanked all those who have expressed mails and phone calls of their proximity to our Region devasted by earthquake of 6 April.

March 2009
Rustichella d'Abruzzo is now on Facebook (founded by Alex Carlos R. Davila).
Subscribe now to the Group and participate at the discussions about the Art of Making Pasta.
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February 2009
Gianluigi Peduzzi, CEO of the Rustichella d'Abruzzo Spa, invited at the "Identità Golose" event, to award a prize to the young French Chef Pascal Bardot, defined, by the French restaurateurs, as the new DUCASSE.



January 2009
VISIT THE NEW SITE MELIORA SHOP.COM FOR THE 2008 VERY GOOD>>

FEBRUARY 2010
"Fusilli col buco with anchovies and chilli"

Ingredients for 4 people: 350 gr. Fusilli col buco, 200 gr. fresch green chillis, 2 tablespoons extravirgin olive oil, 300 gr. very fresch anchovies, 2cloves garlic, sal, pepper.


Preparation time: 20 minutes
Cooking time: 15 minutes

Method: Remove the head from the fresch anchovies, open them and remove the insides and scale them. Clen them throughly under running water, dry them bu placing them on two sheets of kitchen paper and then divide each one into eight pieces. Remove the stem from the fresch chillis and then remove the seeds with a thin bladed knife. Wash them and cut them into small rings of about 1/2 cm. Before preparing the sauce, wich must cook in a very short period of time, put the fusilli to cook. Begin to prepare the sauce by heating the oil in a pan and browning peeled and crusched garlic cloves. When the garlic becomes golden remove it and add the chillis. Toss them for a few minutes on a high flame, add the anchovies and continue to cook for another 4-5 minutes and then season with salt and pepper. When the pasta is cooked al dente drain it place it immediately in the pan and toss it for a few minutes in the condiment. Serve hot.

GOOD APPETITE !!