Awards

Ercole Olivario 2010 (FINALISTS)

The Ercole Olivario award aims to enhance the best extra virgin oils of Italian olives from PDO areas or other several territories, in order to spread its knowledge, selecting and indicating the top quality oils, to stimulate the improvement of the product quality and contribute to enhance the job of the olive oil tasters, experts that are able to promote the quality of Italian olive oil to Italian and foreign consumers.

Ercole Olivario 2014 (FINALISTS)

The Ercole Olivario award aims to enhance the best extra virgin oils of Italian olives from PDO areas or other several territories, in order to spread its knowledge, selecting and indicating the top quality oils, to stimulate the improvement of the product quality and contribute to enhance the job of the olive oil tasters, experts that are able to promote the quality of Italian olive oil to Italian and foreign consumers.

Anuga 2015

"Global Competence in Food - Italian Awards 2015" award as “BEST PACKAGING” among the most interesting innovative products of the Italian “Food & Beverage” industry for the international markets. The futuristic packaging of “90 RAPIDA”, which puts modernity, speed and tradition together, was invented and created by Maria Stefania Peduzzi, owner of Rustichella d’Abruzzo.

Confindustria 2015

Rustichella d’Abruzzo Champion of Innovation – The Spaghetto 90” RAPIDA which cooks in just 90 seconds allowed Rustichella to gain the “Premio Innovazione 2014” (Innovation Award 2014) bestowed by Confindustria in a ceremony held at Ex Aurum in Pescara. The CEO of Rustichella d’Abruzzo Giancarlo d’Annibale was there to receive the award.

Ercole Olivario 2016 (FINALISTS)

The Ercole Olivario award aims to enhance the best extra virgin oils of Italian olives from PDO areas or other several territories, in order to spread its knowledge, selecting and indicating the top quality oils, to stimulate the improvement of the product quality and contribute to enhance the job of the olive oil tasters, experts that are able to promote the quality of Italian olive oil to Italian and foreign consumers.

Fabi 2016

The Spaghetto 90” RAPIDA by Rustichella d’Abruzzo (cooking time 90 seconds) gained the FABI Award 2016! Chicago - The National Restaurant Association bestowed the FABI Award 2016 on Rustichella d’Abruzzo, the company that created the Spaghetto 90” RAPIDA, a “product of the progress” that has a strong impact in the foodservice field. Here is the motivation: “Rustichella d’Abruzzo 90” RAPIDA Spaghetti cook perfectly “al dente” in 90 seconds. Made with an excellent durum wheat semolina and dried through a slow and controlled process, this top quality artisan pasta has a wonderful texture and a taste that has nothing to do with the pre-cooked pasta.”