Fruit Paccheri by Rustichella d’Abruzzo: the official announcement in Milan
lunedì, 15 Maggio 2017
da giacomo petruccelli
Rustichella d’Abruzzo introduced its new line of FRUIT LITTLE PACCHERI in occasion of TUTTOFOOD, the international B2B show dedicated to food & beverage organised by Fiera Milano from 8th to 11th may 2017. The One-starred Michelin Chef William Zonfa from L’Aquila, has cooked our first Little Paccheri shape with fruit named Mixed Berries Paccherini (made with 100% of
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Taggato in:
Abruzzo, Canada, Denmark, Farro, Feltrinelli, Fruit Paccheri, fruit pasta, Holland, Kiwi, Malta, Maria Stefania Peduzzi, Michelin Chef, Milan, Mixed Berries Paccherini, Portugal, PrimoGrano, RED FELTRINELLI, Rustichella d'Abruzzo, Tomato Pear from Abruzzo, Tondino Bean, Trinidad & Tobago, TRITICUM, TUTTOFOOD, William Zonfa
Vinitaly 2017: Rustichella d’Abruzzo brings to the table all the flavors of Abruzzo
martedì, 18 Aprile 2017
da giacomo petruccelli
The 51th edition of Vinitaly (the international wine competition and exposition that is held annually in April in the Italian wine region of Verona and opened to both the public and wine professionals featuring an average of 3000 wines from several dozen countries) is ended one week ago. International operators were up compared to 2016 from the United
- Pubblicato il ULTIME NOTIZIE
Taggato in:
100% Organic, Abruzzo, ancient durum wheats, Belgium, Brazil, Buyer, China, Extra Virgin Olive Oil, Farro 100% abruzzese, Germany, Gianluigi Peduzzi, INTOSSO, Japan, Made in Italy, Maria Stefania Peduzzi, Northern Europe, Organic Flour Saragolla, Panama, PrimoGrano, Remilled Durum Wheat Semolina 100% Organic, Russia, Rustichella d'Abruzzo, Saragolla, Senatore Cappelli, Senegal, Sol&Agrifood, the Netherlands, Tomato Pear from Abruzzo, Tondino Bean, TRITICUM, TRITICUM organic flours, United Kingdom, United States, Verona, Veronafiere, Vinitaly
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
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