RUSTICHELLA D'ABRUZZO

  • Italiano
  • English
  • Classica di grano duro
    • Primograno
    • 90″ Rapida
    • Classiche Lunghe
    • Classiche Corte
    • Sfoglia Semola
  • Triticum Bio
    • Senatore Cappelli
    • Integrale Senatore Cappelli
    • Farro
    • Saragolla
    • Timilia
    • Farine
  • Senza Glutine
  • Linea Zerotre
  • Sapori e Tradizioni
    • Regionali
    • Lunghe
    • Giganti
    • Semola e Sapori
    • Gnocchi e Perle
    • Cannelloni
    • Tarallucci
  • Pasta all’uovo
    • Le Rustichelle
    • Pastine
    • Distese a Mano
    • I Nidi
    • Lasagne
    • Stuzzicarelli
    • Laganelle
    • Pappardelle
    • Le Regionali
  • La Dispensa
    • Pomodori
    • Sughi
    • Creme, Salse e Pesti
    • Olio EVO
    • Olio EVO Aromatizzato
    • Le Conserve
    • Zafferano
    • Mieli
    • Aceti
    • Risi
    • Polenta e Semole
  • Le Dolcezze
  • Home
  • RECIPES
  • Archivio categoria"RECIPES"
23 Novembre 2020

Categoria: RECIPES

Summer Rustichella Broken Farro salad with tuna and mozzarella

martedì, 08 Agosto 2017 da giacomo petruccelli
The Farro is the first type of cereal never consumed by man, characterized by the fact to have been widely consumed in Italy and only recently rediscovered by organic farmers for the high nutritional value and taste, for the hypoallergenic properties and as little demanding in fertilization and much more resistant to diseases of other
  • Pubblicato il RECIPES
Taggato in: Abruzzo, Broken Farro, Farro 100% Abruzzo, INTOSSO Evo Oil, PrimoGrano, recipe, Rustichella d'Abruzzo, summer, TRITICUM

Kiwi Paccherini by Rustichella d’Abruzzo with prawns, kiwi and lemon

mercoledì, 19 Luglio 2017 da giacomo petruccelli
Rustichella d’Abruzzo introduced its new line of FRUIT PACCHERINI (little Paccheri) in occasion of TUTTOFOOD, the international B2B show dedicated to food & beverage organised by Fiera Milano from 8th to 11th may 2017. We believe in tradition and innovation; for this reason, we have produced these new line of little Paccheri with puree of Kiwi, Pineapple, Pomegranate (juice)
  • Pubblicato il RECIPES
Taggato in: Abruzzo, Fruit Paccheri, fruit pasta, INTOSSO Evo Oil, Kiwi, Kiwi Paccherini, Kristian Ferretti, little Paccheri, Loreto Aprutino, Maria Stefania Peduzzi, prawns, PrimoGrano, Ristorante Carmine

Rustichella Sardinian Toasted Fregola with sardines and ginger

giovedì, 18 Maggio 2017 da giacomo petruccelli
Like an Italian take on couscous, Fregola (known as fregula in Sardinia) is coarsely textured balls of pasta that have been rolled by hand, dried with a mix of saffron and water and then toasted in a wood-burning oven for nutty, complex flavor. The Rustichella d’Abruzzo’s Fregola is one of the most appreciate pasta shapes
  • Pubblicato il RECIPES
Taggato in: Abruzzo, Bon Appétit Magazine, INTOSSO, PrimoGrano, recipe, Rustichella, Rustichella d'Abruzzo, Sardinian Fregola

Rustichella Mixed Berries Paccherini stuffed with dark chocolate mousse, lemon cream, meringue flambè and Bronte’s pistachio crumb

venerdì, 14 Aprile 2017 da giacomo petruccelli
You’ve probably thought about pasta for breakfast, lunch and dinner, but have you ever thought of pasta for dessert? Our friends of La.Vi. Latteria & Vineria, the most gourmet hangout in the historic centre of the amazing Rome, have prepared a special gourmet dessert for Easter with our Mixed Berries Paccherini (little Paccheri made with 100% of italian durum
  • Pubblicato il RECIPES
Taggato in: Bluebarries, Bronte's pistachio, Chef Marco Mazzone, Currant, dark chocolate mousse, Easter, La.Vi. Latteria & Vineria, lemon cream, meringue flambè, mixed berries, Mixed Berries Paccherini, Paccherini with mixed berries, Pasta for dessert, Raspberry, recipes, Rome, Rustichella d'Abruzzo

#Carbonaraday with Rustichella d’Abruzzo: history, tradition and innovation

giovedì, 06 Aprile 2017 da giacomo petruccelli
Today is “Carbonara Day”, the special day that celebrates the famed egg-and-bacon-sauce Spaghetti dish amid a heated debate on the “real” recipe and way of cooking it. Carbonara is perhaps the most loved and imitated pasta dish in the world but also the most controversial. There are many theories for the origin of the name, which may
  • Pubblicato il RECIPES
Taggato in: 90 RAPIDA, 90 seconds Spaghetti, Carbonara, Carbonara Day, Carbonara with Zucchini, Chef Marco Mazzone, Maria Stefania Peduzzi, pasta recipe, PrimoGrano, Seafood Carbonara, Spaghettone del Leone Rustichella d'Abruzzo, Spaghettone PrimoGrano

Rustichella d’Abruzzo Gluten Free Potato Gnocchi with butter and sage (and pink peppercorn)

giovedì, 23 Marzo 2017 da giacomo petruccelli
Gnocchi is an ancient alternative to pasta. It is actually the common ancestor to many different dumplings found throughout Europe. The Roman Legions introduced gnocchi to Europe as the Empire expanded across the continent. Rustichella d’Abruzzo’s gnocchi is made using potatoes and rice flour. Although gnocchi is sometimes made using durum semola, this gluten free
  • Pubblicato il RECIPES
Taggato in: Abruzzo, butter and sage, gluten free recipe, Gnocchi Gluten Free, Parmigiano Reggiano, pink peppercorn, Potato Gnocchi, Potato Gnocchi Butter and Sage, Rustichella, Rustichella d'Abruzzo

International Day of Happiness: Rustichella d’Abruzzo Bucatini with aragula pesto and cherry tomatoes

lunedì, 20 Marzo 2017 da giacomo petruccelli
  “A plate of pasta gives happyness to everybody.” We wish you a great International Day of Happiness with this pasta recipe by Maria Stefania Peduzzi, owner of Rustichella d’Abruzzo: Rustichella Bucatini with aragula Pesto and Cherry Tomatoes. Buon appetito! Serves: 4 400 g of Bucatini Rustichella d’Abruzzo 200 g of Cherry Tomatoes Rustichella d’Abruzzo Extra Virgin Olive Oil to taste 1 clove
  • Pubblicato il RECIPES
Taggato in: Abruzzo, aragula pesto, Bucatini Rustichella, Extra Virgin Olive Oil, happyness, How to make pesto, International Day of Happines, Maria Stefania Peduzzi, pasta recipe, Rustichella d'Abruzzo

Spaghettoni del Leone Rustichella d’Abruzzo for International Woman’s Day!

mercoledì, 08 Marzo 2017 da giacomo petruccelli
Here’s our special recipe to celebrate the International Woman’s Day! We love all women (Rustichella’s family is a matriarchal family), then we want to represent all Women by a special pasta dish, in terms of elegance, flavor and taste. Only a few simple ingredients, strong and deep flavors in the same time. For this recipe, we have
  • Pubblicato il RECIPES
Taggato in: 8 March, Abruzzo, International Woman's Day, mimosa, mimosa flowers, Rustichella, Rustichella d'Abruzzo, Rustichella's family, Spaghettoni del Leone, special recipe, Woman

How to make Ravioli all’abruzzese (ricotta & pecorino) with Remilled Durum Wheat Semolina and Solina Flour 100% Organic by Rustichella d’Abruzzo

giovedì, 02 Marzo 2017 da giacomo petruccelli
Handmade pasta is close to heart of every Abruzzese. Ravioli are a specialty of Abruzzo, mostly enjoyed during festivities. They are larger than classic ravioli and the ricotta filling has an interesting twist: mixed with egg yolk, sugar, lemon and cinamon. The most common seasoning to accompain ravioli is a sweet Tomato Pear sauce from Abruzzo
  • Pubblicato il RECIPES
Taggato in: 100% Organic, handmade pasta, How to make Ravioli, organic flour, Organic Flour Solina, PrimoGrano, Remilled Durum Wheat Semolina, Remilled Durum Wheat Semolina 100% Organic, Rustichella d'Abruzzo, Tomato Pear from Abruzzo, Tomato Pear in pieces, TRITICUM, TRITICUM organic flours

Rustichella d’Abruzzo Pastry Carnival Masks made with Saragolla Organic Flour!

martedì, 28 Febbraio 2017 da giacomo petruccelli
Try this new pastry, tasty and semi whole wheat recipe for Carnival: Pastry Carnival Masks made with Saragolla Organic Flour of new TRITICUM line by Rustichella d’Abruzzo. Saragolla is an ancient variety of high quality durum wheat with amber color, great texture and deep & zestry flavor. Happy Carnival with us! Serves: 4 300 g of Saragolla – Semi Whole Wheat Flour 100%
  • Pubblicato il RECIPES
Taggato in: 100% Organic, Abruzzo, Carnival, Carnival Mask, italian grains, Organic Flour Saragolla, pastry, Rustichella, Rustichella d'Abruzzo, Saragolla, sweet crisp pastry, TRITICUM, TRITICUM organic flours
  • 1
  • 2
  • Classica di grano duro
  • Sapori e Tradizioni
  • Triticum Bio
  • Pasta all’uovo
  • La Dispensa
  • Privacy Policy
  • SOCIAL

Rustichella d'Abruzzo 2016 ©. All rights reserved.

TORNA SU
it Italian
zh-CN Chinese (Simplified)zh-TW Chinese (Traditional)it Italianja Japanese

Utilizzando il sito, accetti l'utilizzo dei cookie da parte nostra. maggiori informazioni

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close