Summer Rustichella Broken Farro salad with tuna and mozzarella

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

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)
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Rustichella Sardinian Toasted Fregola with sardines and ginger

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

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

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

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

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

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

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

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%
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