Rustichella Panettone Salad and history of Easter in Abruzzo

Easter in Abruzzo is a cultural and gastronomic experience. Abruzzo is untouched Italy - charming visitors with its rugged landscape, lush fields, and medieval castles. The history of abruzzese Easter is also the history of sduino, the abudance of typical traditional food on the table: cured salumi, formaggi (sheep's milk cheese is very popular), boiled eggs, fiadone and the traditional torta abruzzese, a local bread deep yellow in colour due to the abundant use of egg yolks, particularly soft and light with a taste that is both sweet and savoury, and prepared in the morning time during Easter holidays, where the narrow streets of the little Abruzzo villages are suffused with an amazing aroma.

We believe in tradition and innovation, so we have created the Panettone Salad, a tribute to the classic torta abruzzese cake, reinvented and enriched with classic traditional ingredients. To this light leavened dough we have added sun-dried San Marzano tomatoes, Pecorino cheese and Poppy seeds. The amazing flavour of this cake will conjure up images of grazing flocks and the fragrance of the grassy fields and hilly byways of Abruzzo.. an absolutely irresistible aroma!

Perfect for finger food and buffet spreads, it's a great partner for meats and cheeses and is ideal as an accompaniment for tasting young red wines of intense bouquet. Excellent for a toast paired with a good glass of Prosecco.