Giant shapes

A craftsman is like an artist, a master of taste who needs to make his creation unique, adding something more without distorting the essence of it. That is why Rustichella d’Abruzzo craftsmen created the Giant shapes, whose sizes are slightly bigger than the classic shapes, which collect the condiments even better. The Giant shapes make your first courses a real combination of tastes for a refined palate experience.

Fusilloni Giganti 500 g

Bigger than the classic shape (6 cm long and 1,8 cm large), Rustichella d’Abruzzo Fusilloni pasta is cooked by Chef Arcangelo Dandini (from ‘L’Arcangelo’ restaurant, in Rome) and Pasquale Torrente (from ‘Al Convento’ restaurant, in Cetara) in their special recipe “Gricia a Mare”, with crispy cheek lard and prawns. We recommend it with rich sauces such as Rustichella d’Abruzzo “alla Salsiccia” red sauce or “ai Funghi Porcini” sauce with a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil. Cooking time: 13-15 minutes.

Trivelle 500 g

This giant spiral-shaped pasta is perfect for vegetable-based recipes or in cold pasta salads with cherry tomatoes, bufala mozzarella cheese, capers, black olives, perfumed basil and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil. We recommend it with Rustichella d’Abruzzo “alla Genovese” sauce and with “alla Salsiccia” white sauce. Cooking time: 11-13 minutes.

Lumaconi 500 g

Lumaconi Giganti is one of those types of pasta that are appropriate to enhance any rich condiment: from a stuffing with sausage and ricotta cheese, to one with eggplant and cherry tomatoes. We recommend it with Rustichella d’Abruzzo “alla Salsiccia” red sauce to the classic “Ragù di carne alla Bolognese”. Cooking time: 12-14 minutes.

Conchiglioni 500 g

Rustichella d’Abruzzo Conchiglioni pasta is offered with the new captivating packaging in pure Kraft paper. During his event in Stadio Olimpico in Rome on April 2016, Michelin-starred Chef Antonino Cannavacciuolo presented the recipe with which he started out in Villa Crespi, cooking Rustichella d’Abruzzo Conchiglioni filled with Gorgonzola cheese and puree of green apple and rapa celery. Another Mediterranean recipe is Conchiglioni “alla Sorrentina” (addition of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil is recommended) or as a starter filled with tuna fish, tomatoes, capers, lemon zest, rocket and Rustichella d’Abruzzo rocket-aromatized extra virgin olive oil. It is recommended also with our condiment “alla Pecorara”. Cooking time: 11-14 minutes.

Lumaconi Tris 500 g

Lumaconi Giganti is one of those types of pasta that are appropriate to enhance any rich condiment: from a stuffing with sausage and ricotta cheese, to one with eggplant and cherry tomatoes. The “tris” version (made with durum wheat semolina, spinach and tomato) is perfect for pasta salads or in the recipe called “Viva l’Italia” with bufala mozzarella cheese, cherry tomatoes, capers, basil and Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil. It is recommended also with Rustichella d’Abruzzo “alla Norma” red sauce or “alla Pecorara” sauce. Cooking time: 12-14 minutes.

Conchiglioni Tris 500 g

Rustichella d’Abruzzo Conchiglioni Tris (made with durum wheat semolina, spinach and tomato) can be prepared in 2-Michelin-starred Chef Antonino Cannavacciuolo’s recipe: filled with Gorgonzola cheese and puree of green apple and rapa celery, or as a fresh starter filled with vegetables and ricotta cheese with a bit of Rustichella d’Abruzzo truffle-aromatized extra virgin olive oil. We recommend it with our “all’Ortolana” sauce. Cooking time: 11-14 minutes.

Calamarata 500 g

Rustichella d’Abruzzo Calamarata is named after the calamari (Italian for ‘squid’) and looks like their rings. It is produced on Saturdays because the drying process needs to last 40 hours. The classic recipe is with seafood with a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil and parsley. We recommend it with Rustichella d’Abruzzo “alle Vongole alla Marinara” sauce or “alla Napoletana” sauce with a bit of Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil. Cooking time: 12-14 minutes.

Paccherini 500 g

Rustichella d’Abruzzo Paccherini, bronze-drawn and slowly dried at low temperature in order to preserve perfume and quality, is slightly smaller than the classic shape of Paccheri. Starred Chef William Zonfa’s recipe is composed by Paccherini cooked with porcini mushroom aroma, a salad of asparagus, L’Aquila saffron cream and juniper-flavoured ricotta cheese. For the lovers of seafood, we recommend it with roasted cuttlefish, parsley and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil. Cooking time: 13-15 minutes.

Paccheri 500 g

Originally from Campania, this shape looks like giant Maccheroni and is one of the most cooked types of pasta in Italy and in the world. Paccheri is used in a lot of recipes: from king prawns with Porcini mushrooms and nduja (a type of spicy sausage), to mozzarella cheese and pepper sauce, or with prawns and mashed mullet’s eggs, or cherry tomatoes and burrata cheese. Also, they can be filled with asparugs and bufala mozzarella cheese or mixed vegetables. It is recommended also with Rustichella d’Abruzzo “alla Napoletana” or “alle Vongole” sauces. Cooking time: 13-15 minutes.

Paccheroni Rigati 500 g

Paccheroni Rigati is one of the latest shapes launched by Rustichella d’Abruzzo. It has the same quality and texture of the incomparable Rustichella Paccheri, with ridgings on the outer surface that allow it to collect any kind of condiment. It is perfect in seafood-based recipes, it can also be cooked with a king prawn stuffing, porcini mushrooms and nduja, or in a more delicate version with prawns, cherry tomatoes, mashed mullet’s eggs and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil. Cooking time: 13-15 minutes.

TOP
Rustichella d'Abruzzo

Utilizzando il sito, accetti l'utilizzo dei cookie da parte nostra. maggiori informazioni

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close