Chocolate with Saffron

Inspired by the tradition mentioned in this notarial extract, we have thought to tell a little story about Chocolate with Saffron.
Cocoa and its Culture spread in Italy after the conquests of the New World.
This special food was introduced in the Abruzzi by the Spanish, while the Saffron was known in this region ever since Roman times.
In the Middle Ages the Saffron was even used instead of money and as an ingredient for various recipes.

…It’s the bride who brings with her something magic and precious to gladden the guests of the feast, or rather, the so called “Sweet Week” that follows her wedding…
To have a strong and intense sensation, we’d like to offer you, which are an ‘Explorer of Taste’, this packet of “Cocoa with Yellow Saffron“, always respecting the choice of quality ingredients like Saffron of Abruzzi and dark chocolate.
So, for your “Sweet Week”, we propose Milk Chocolate with Saffron.

Milk Chocolate 31 % Fine Cocoa
Ingredients: cocoa mass, sugar, cocoa butter. Emulsifier: Soya lecithin (OGM free), natural Vanilla / Vanillin. Saffron: 0,25% minimum.
May contain traces of shell fruit, lactose and milk protein.

Dark Chocolate 52% Fine Cocoa
Ingredients: cocoa mass, sugar, cocoa butter. Emulsifier: Soya lecithin( OGM free), natural Vanilla / Vanillin. Saffron: 0,25% minimum.
May contain traces of shell fruit, lactose and milk protein


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>>


MARCH 2010
"Trenne with vegetable ragout"

Ingredients for 4 people: 320g. Trenne, 2 carrots, 2 courgettes, 200g. asparagus tips, 1 small aubergine, 1/2 glass vegetable stock, 1 clove garlic, 400g. tomato pulp, 2 stacks of celery, 1 small onion, 200g. peas, 4 tablespoons oil, 1 twig rosemary.


Preparation time: 20 minutes
Cooking time: 15 minutes

Method: Wash and clean the vegetables and dice them all to the same size. Finely chop the onion and garlic and lightly brown in the oil. Add all the vegetables, mix delicately and cook. Add the stock, chopped rosemary and tomato pulp. Cook covered over a low flame for approximately 15 minutes and season with salt. In the meantime cook the pasta in plenty of salted water, drain al dente and dress with the vegetable sauce.

GOOD APPETITE !!


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