Training is one of our goal, and we are always in front to export the Abruzzo food & wine culture in 70 countries around the world like Denmark. It was a great pleasure to visit our friends of Mona Lisa Restaurant in Odense (Denmark), who learned all the secrets for a high quality cooking of Rustichella products in the danish gourmet Restaurants. In the kitchen, our friend and Chef from Pescara (Abruzzo) Antonio De Vincentiis of Il Ritrovo di Pan Restaurant, accompained by our Export Manager Fadel Amrani. Chef De Vincentiis has cooked more than 10 recipes with Rustichella d’Abruzzo pasta. For example, PrimoGrano line (artisan pasta made with 100% of Abruzzo grown wheat) and Gluten Free line used by the best Chef in the world.
Here’s 2 pasta dishes cooked by Chef De Vincentiis: Rustichella d’Abruzzo Gluten Free Gnocchi with cream of pumpkin, gorgonzola and lemon zest and Egg Stuzzicarelli flavored with Montepulciano d’Abruzzo wine by Rustichella with cherry tomatoes, truffle and pecorino.
“The beautiful Abruzzo is my second home – Rustichella d’Abruzzo Export Manager Fadel Amrani said – and I’m proud and honored to represent Rustichella d’Abruzzo in the world. Thanks to our danish friends and Chef Antonio De Vincentiis, we have focused this workshop on high quality: high quality ingredients and high quality pasta is the perfect way to tell Abruzzo with innovation and tradition. Furthermore, Gluten Free Gnocchi and Egg Stuzzicarelli flavored with Montepulciano wine, are capable to satisfy the most demanding palate.”
“Rustichella d’Abruzzo means excellence and it’s the pasta that tells the world the story of Abruzzo with amazing products – Chef Antonio De Vincentiis said – mixing innovation and tradition. This is the real high value of Rustichella d’Abruzzo, a dried pasta brand leader in the top level restaurant industry. I’m very happy to cook this amazing pasta!”