90" RAPIDA – THE PASTA THAT IS COOKED IN 90 SECONDS

“Speed is man’s ability to make movements in the shortest time possible”. The request by starred Chefs (such as Mario Batali, for instance) to work with a more fast-cooking artisan pasta, in order to meet the needs of modern cuisine, encouraged us to create a product that could combine future and innovation and keep quality and tastiness at the same time. After 2 years of research, we created 90 RAPIDA Spaghetti, made only with durum wheat and water and bronze drawn with the classic artisan production process by Rustichella. THE INTUITION was to take advantage of the MEMORY EFFECT of the retinal structure of gluten, which also keeps the big molecules of the starch. Thanks to a well-tested and patented bronze die, it is first drawn like classic Spaghetti; from that moment, the die opens through a kind of bronze ploughshare and ends up forming a central groove which makes Spaghetti look like the letter “C”. While in hot water, “90 RAPIDA” has a wider contact surface, and that is why it can re-take the original shape of classic Spaghetti (by closing the central grooving). This product is revolutionising the concept of food through many advantages: fast cooking, extraordinary decrease of energies (gas, electric current, water, etc.), high digestibility (the time of the starch in the water is reduced, therefore it has less time to gel), high performance in cooking with an equal dry weight and PERSISTENCE OF PERFUME AND TASTE OF WHEAT. Furthermore, 90 RAPIDA Spaghetti is a SUSTAINABLE PRODUCT: no wasting! That is because it is not a pre-cooked product, which normally needs to be eaten in a few hours, otherwise it has to be thrown away. With our FAST-COOKING Spaghetti, Rustichella has been keeping its own tradition since 1924 that allows us to export nowadays to 70 Countries in the world. We look to the future and are aware that this kind of product, in its simplicity, genuineness and media rapidity, can be served not only in the starred restaurants of the whole world, but also in the kitchen of all Italians. “THIS IS NOT A NEW TYPE OF PASTA, RATHER A NEW CONCEPT OF PASTA, SOMETHING THAT DID NOT EXIST BEFORE, BUT NOW IT DOES.” (Giancarlo D'Annibale, Amministratore Delegato Rustichella d'Abruzzo)