Rustichella d’Abruzzo was the partner of a food and wine event hosted by Reale Circolo Canottieri Tevere Remo in Rome and organized by the Rotarian Art&Gourmet. The Guest Star was the 2 Michelin starred Chef Oliver Glowig of La Tavola, Il Vino e La Dispensa Restaurant (next Rome’s Termini railway station entrance on Via Giolitti, 36), who cooked The Virtue by Rustichella d’Abruzzo, a special pasta in honor of one of the most traditional dishes of Abruzzo. Every spring ideed, usually around May 1st, it is customary for the women of Abruzzo to gather all the leftover pasta in their pantries and make a vegetable minestrone with the assorted pasta shapes and new spring vegetables.
The event was a mix of music and gourmet, a wonderful occasion to promote the 2017 edition of Rome Chamber Music Festival within a high quality food and wine location where the excellence of the raw materials, fundamental for a high level cuisine, was the goal. The cuisine of Chef Oliver Glowig is a perfect blend between creativity and Italian culinary tradition born by a painstaking research and a continuous effort towards experimentation: “I use Rustichella d’Abruzzo pasta for many years, in my workshop especially and in Canada (Toronto) particulary, where I founded a strong presence of Rustichella with a wide selection of its pasta. This evet was amazing, also thanks to the presence of the Master Violinist Robert McDuffie. When I received the invite from Ciriaco Acampa, I accepted the proposal immediately. The International Scholarships are the best way to promote the italian culture and cuisine in the world.”
Rustichella d’Abruzzo was represented by the Presidente Gianluigi Peduzzi, historical member of Rotarian Gourmet: “We are very happy to support every event like this that combine culture and tradition of art and food.”
120 g of Le Virtù Rustichella d’Abruzzo
400 g of Potatoes
30 g of smoked Pancetta
60 g of Shallot
10 g of Celery
6 Cherry Tomatoes
1 L of Chicken Broth
80 g di smoked Provola
1 teaspoon of minced Parsley
20 g of Parmigiano Reggiano
Extra Virgin Olive Oil, Salt and Pepper to taste
12 red Prawns from Sicily
Make sofrito with pancetta (a brunoise) and onion in a little bit of evo oil.
Add celery, cherry tomatoes and potatoes.
Add a little bit of chicken broth and potatoes.
Add the pasta toboiling water.
Add a pinch of salt and pepper to the cooking water.
Drain the pasta gently and put it in a platter, then add parmigiano reggiano, smoked provola and red prawns.
Add salt, pepper and parsley to taste.