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
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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Traditional abruzzese Cicerchiata made with 100% Organic Flour by Rustichella d’Abruzzo
domenica, 26 Febbraio 2017
“Cicerchiata” is the traditional abruzzese pastry for Carnival born in the Sangro area, a place in the south of Abruzzo region where is possibile to produce a high quality honey. In Abruzzo you can find the most incredible honey, and so this wreath of fried sweet pasta dough balls slathered in hot honey and almonds is
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Angel Wings “Chiacchiere” made with 100% Organic Flour by Rustichella d’Abruzzo
lunedì, 20 Febbraio 2017
Carnival is a Christian festive season that occurs before the liturgical season of Lent. The term Carnival is traditionally used in areas with a large Catholic presence. Traditionally people dress up in masks and costumes; however everybody uses it as an excuse to eat lots of sweet things as “Angel Wings”, a traditional sweet crisp pastry
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