REGIONAL TYPES

The origins of pasta have a long history since Roman times; like the Latin culinary philosopher Apicio for example, writer of the I century. A.D. and author of the first cookbook who describes in detail the condiments, hinting that the pasta was widely known and used throughout ancient Italy. With the introduction and invention of the boiling process in medieval Italy, the first perforated pasta was created (Rigatoni, Penne and Bucatini) while the invention of dried pasta is historically attributed to the inhabitants of Muslim Sicily who developed and perfected effective drying methods in open air.

Taccozzette 500 g

Originally from Abruzzo, this diamond-shaped type of artisan pasta is perfect for one of the typical dishes of this region, the "pasta and beans" (or chickpeas) or it can be accompanied with a chicken or vegetable broth. Also we recommend to try the taccozzette "Mare e Monti" with vegetables, Rustichella d'Abruzzo "Pescatora" sauce and extra virgin olive oil Intosso. Cooking time: 10-12 minutes.

Armoniche 500 g

Radiator-shaped pasta, Armoniche is among those shapes of pasta that can be used for the ancient traditional recipes of Abruzzo, like the one by Nicolina Sergiacomo, mother of the current owners Maria Stefania and Gianluigi Peduzzi, who cooks it with broccoli, crispy bacon, Farindola Pecorino cheese and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil. We recommend it also with Rustichella “all’Amatriciana” or “alla Salsiccia” sauces. Cooking time: 8-10 minutes.

Cannolicchi 500 g

Originally from Sicily, this type of well-defined spiral-shaped short pasta, with a central hole that perfectly absorbs the seasoning inside, is perfect for a wide variety of condiments, from the vegetable-based to the more substantial meat-based ones. Recommended with the classic "ragù di carne alla Siciliana" recipe, but also with Rustichella d'Abruzzo "alla Norma", "alle Olive" and "ai Peperoni" sauces. Cooking time: 7-9 minutes.

Trenne 500 g

This triangular Penna is one of the most required types of pasta out of the line Formati Regionali, with its futuristic shape and innovative design. Chef Marco Mazzone from Sciapò Street and Restaurant of Trastevere in Rome (awarded bronze medal at the Campionati Italiani di Cucina 2017 in the team Roma) usually cooks Rustichella Trenne with stir-fried Roman artichokes, Roman Pecorino cheese, Accumuli’s crispy cheek lard and Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil. Its good resistance in cooking, aesthetics and presentation when served allow this type of pasta to be very well-appreciated by many chefs. Recommended also with Rustichella “ragù all Genovese” with a little bit of grated Parmigiano Reggiano cheese. Cooking time: 10-13 minutes.

Pasta al Ceppo 500 g

The groove running in the centre of this cinnamon-stick-shaped pasta collects the condiment inside. One of the most recommended recipes is “alla Norma”, in perfect Sicilian style. The intense taste of salted ricotta cheese matches well the sweetness of cherry tomato sauce and the delicacy of eggplant. A bit of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil makes it all complete. The lovers of the most traditional country recipes are recommended to cook Pasta al Ceppo with a condiment based on sausage, chicory and cloves of garlic. Cooking time: 10-12 minutes.

Cencioni 500 g

Originally from South-central Italy, this oval-shaped and slightly curled type of artisan pasta is widely used in several traditional recipes. For instance, during the Palio festivity in Siena, Rustichella d’Abruzzo Cencioni are cooked with Pecorino cheese fondue, cherry tomatoes and rocket and served as prize for the winner. The Mediterranean variations of this recipe include the use of tomatoes, anchovies, capers and salted ricotta cheese, or sheep’s ricotta cheese, Calabrian sausage, tomato puree and Tropea onion. We recommend it with Rustichella d’Abruzzo organic tomato sauce and basil for the lovers of simple tastes. Cooking time: 20-22 minutes.

Fusilli al Ferretto 500 g

Originally from Calabria, Fusilli al Ferretto is a type of handmade pasta created by rolling the dough around a knitting needle. It is one of the new items of the Formati Regionali line and can easily combine with an artichocke and nut sauce, or with sausage and chicory pesto, or with radicchio of Treviso and crispy speck. It matches well Rustichella d'Abruzzo red sauces such as the "Ortolana", the "Genovese" and "Puttanesca". Cooking time: 13-15 minutes.

Fregola Sarda tostata 250 g

Originally from Sardinia, the making process of this type of artisan pasta consists of rubbing durum wheat semolina in a big ceramic bowl where a mixture of water and saffron is squirted into (which gives the wonderful intense yellow colour) and then small irregular balls are made by hand and toasted in an oven. The traditional recipe is Fregola Sarda with clams, or cooked as risotto with seafood and lemon zest, or with turnip greens, cherry tomatoes, garlic and Parmigiano Reggiano cheese. Another good recipe is Fregola Sarda with roasted courgettes, cherry tomatoes and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil, or the one by the starred chef William Zonfa, who usually cooks this type of pasta with fresh sausage, blueberry and Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil. Cooking time: 10-12 minutes.

Anelletti 500 g

Originally from Sicily, this small ring-shaped type of artisan pasta is usually served as Timballo alla Palermitana (one of the traditional Sicilian dishes), or in a chicken broth, or with butter and cheese. According to the tradition of the Abruzzo region, Anelletti pasta is cooked “alla Mugnaia” with Rustichella d’Abruzzo PrimoGrano “Pomodoro a pera” tomato puree, goat’s ricotta cheese, eggplants, courgettes, peppers and Farindola Pecorino cheese. Cooking time: 12-14 minutes.

Gnocchetti Sardi 500 g

Originally from Sardinia, this 2 cm long striped shell-shaped pasta is the most used one when it comes to important events like historical commemorations, village celebrations, festivals and weddings. The simplicity of this pasta, deriving from the dough made with the best durum wheat semolina and water, bronze drawn and dried at low temperature, matches a wide range of condiments. The classic recipe is “alla Campinadese”, which is prepared with a condiment based on Sardinia’s sausage ragù, sautéed in extra virgin olive oil with chopped onion, tomato, saffron threads and grated Sardinia’s cheese. There are also several vegetable-based condiments to be combined with, such as the classic “broccoli and sausage” and a delicate pesto with spinach, almonds, Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil and Parmigiano Reggiano cheese. Cooking time: 11-13 minutes.

Ruote di Carro 500 g

This type of pasta is very good for making cold pasta salads with cherry tomatoes, bufala mozzarella, fragrant basil, capers, slivers of Parmigiano Reggiano cheese, Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil and a bit of Rustichella d’Abruzzo Silver Balsamic vinegar of Modena I.G.P. It matches well Rustichella d’Abruzzo organic tomato and basil sauce. Cooking time: 10-12 minutes.

Trofie 250 g

Originally from Liguria, this type of artisan pasta is traditionally served with pesto, seasonal green beans and potatoes, or with cherry tomatoes, courgettes and Parmigiano Reggiano cheese, or with ham and asparagus. It matches also Rustichella d’Abruzzo organic tomato and basil sauce or “alla Genovese”. Cooking time: 10-12 minutes.

Scialatielli 500 g

Originally from Naples, this type of artisan pasta with a medium length compared to Spaghetti and a square section is a recent new item out of the line Formati Regionali of Rustichella d’Abruzzo. It is traditionally served with tomato and fresh basil. However, it combines well also with Rustichella d’Abruzzo “Peperoni and Olive” sauce. Cooking time: 11-13 minutes.

Le Virtù 500 g

This type of “mixed” artisan pasta was born in Abruzzo, particularly in the city of Teramo, where housewives in 1800s used to take the remains of foods used in wintertime and cook them by making an “only one abundant dish” with legumes, various types of dried pasta, fresh vegetables, raw ham and eggs, in order to leave winter behind and celebrate the beginning of spring. VIRTU’ matches well Rustichella d’Abruzzo “alla Pecorara” sauce. Cooking time: 8-10 minutes.

Orecchiette 500 g

This typical type of artisan pasta from Apulia region, derives its name from its characteristic shape (orecchiette means ‘small ears’) made by pushing the dough with thumbs. The classical recipe with orecchiette is “alla Pugliese” with turnip greens, sausage and garlic. It also combines with a meat ragù and Rustichella d’Abruzzo “alla Pecorara” or “alla Salsiccia” sauces. Cooking time: 12-16 minutes.

Cavatelli 250 g

Originally from Molise region, this type of artisan pasta in a lengthened shape and a groove on the inside, is widespread in Southern Italy. Its traditional recipe is with meat ragù or broccoli and sausage. It combines well also with Rustichella d’Abruzzo “ragù bianco con Porcini” and “sugo bianco alla Salsiccia” sauces. Cooking time: 10-12 minutes.

Torchietti 500 g

This very peculiar type of “curl-looking” artisan pasta combines well with vegetable or meat ragù, or with Gorgonzola and nut cream or peas and sausage. Condiments with Rustichella d’Abruzzo “alla Puttanesca”, “alla Genovese” and “ragù bianco con Porcini” sauces are also recommended. Cooking time: 10-12 minutes.

Farfalloni 500 g

Originally from Northern Italy, this type of bow-tie-shaped short pasta is very commonly served in Emilia-Romagna, Abruzzo and Apulia. The most famous recipes are Farfalloni with salmon and cream, peas and speck or pumpkin fondue, nutmeg and Parmigiano Reggiano cheese. This kind of pasta combines well also with several sauces like the classic Rustichella d’Abruzzo tomato and basil sauce, with a bit of Rustichella chili-pepper-aromatized extra virgin olive oil. Cooking time: 11-13 minutes.

Strozzapreti 500 g

This kind of pasta that looks like retinal rods derives its name from the popular and ironic gluttony of priests (literally “priestchokers”). It combines well with a condiment “Mari e Monti” with pecorino cheese, turnip greens and mussels or broccoli and sausage. It is recommended also with Rustichella d’Abruzzo “alla Genovese” and “alla Pescatora” sauces. Cooking time: 13-18 minutes.

Nidi Tagliatelle 500 g

Originally from Bologna, these simple durum wheat semolina skeins (bronze-drawn and dried at low temperature), are made without eggs to satisfy also those who have specific intolerances. The sauce par excellence is "Boscaiola" but this type combines well also with Rustichella d'Abruzzo "Genovese", the "Ragù bianco ai Funghi Porcini" and "alla Salsiccia" sauces. Cooking time: 5 minutes.

Pici 500 g

Pici is a kind of pasta that looks like larger Spaghetti and represents one of the recent new items out of the line Formati Regionali of Rustichella d’Abruzzo. The classic condiment is aglione, a tomato sauce with a particular type of garlic cultivated only in Sarteano (Siena) and its surroundings. However, this pasta can be combined also with livers sauce or with sautéed breadcrumbs in olive oil. Condiments like Rustichella d’Abruzzo “ai Funghi Porcini” and the amazing “Tartufata” sauces are also recommended. Cooking time: 20-22 minutes.

Pizzoccheri 500 g

Originally from Valtellina, Pizzoccheri is very similar to Tagliatelle with a length of 7 cm and a thickness of 1 cm. It is made with 2/3 of the best buckwheat semolina and 1/3 of wheat semolina, following the traditional ancient recipe that allows it to have the typical dark grey colour. According to the traditional recipe is “alla Valtellinese”, a condiment with Savoy cabbage, sliced potatoes, cheese, butter, garlic and salvia. It combines well also with Rustichella d’Abruzzo “sugo Bianco alla Salsiccia” and “Tartufata” sauces. Cooking time: 10 minutes.

Fideos 500 g

Rustichella d’Abruzzo Fideos is a pasta made with durum wheat semolina and very pure water. It looks like Capelli d’Angelo pasta and is without eggs. It’s very good to be used in vegetable soups, excellent in a delicate scampi broth with parsley and chives. Cooking time: 3-4 minutes.

Fregola sarda 500 g

Originally from Sardinia, the making process of this type of artisan pasta consists of rubbing durum wheat semolina in a big ceramic bowl where a mixture of water and saffron is squirted into (which gives the wonderful intense yellow colour) and then small irregular balls are made by hand and toasted in an oven. The traditional recipe is Fregola Sarda with clams, or cooked as risotto with seafood and lemon zest, or with turnip greens, cherry tomatoes, garlic and Parmigiano Reggiano cheese. Another good recipe is Fregola Sarda with roasted courgettes, cherry tomatoes and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil, or the one by the starred chef William Zonfa, who usually cooks this type of pasta with fresh sausage, blueberry and Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil. Cooking time: 10-12 minutes

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