Originally from Sardinia and with a shape similar to a striped shell with a length of around 2 cm, they represent the most prepared traditional dish on all important occasions, from historical re-enactments to village festivals, passing through festivals and weddings. The simplicity of this format, which derives from the mixing of the best durum wheat semolina and water and from the bronze drawing with low temperature drying, is combined with the great variability of condiments that can be combined. The classic recipe is "alla Campinadese", which includes a sauce based on Sardinian sausage ragù, fried in Extra Virgin Olive Oil with chopped onion, tomato, saffron threads and grated Sardinian pecorino. Vegetable condiments range from the classic "broccoli and sausage" to a delicate pesto of spinach, almonds, Extra Virgin Olive Oil and Parmigiano Reggiano.
Of the same length as spaghetti but with a rectangular shape, linguine is one of the classic shapes of the Rustichella d’Abruzzo line. The bronze drawing and low temperature drying make the texture of this format perfect for fish-based condiments such as seafood, shrimp and zucchini, or Rustichella d’Abruzzo "pesto alla Genovese".
Long format of Rustichella d'Abruzzo flavored with squid ink, the classic recipe sees it prepared with squid, shrimp, cherry tomatoes and bottarga, or with smoked salmon and Extra Virgin Olive Oil. We also suggest pairing it with a Rustichella d'Abruzzo tomato and basil sauce.
The Giant Lumaconi are one of those formats particularly suitable for enhancing any full-bodied condiment. From a filling of sausage and ricotta, to a vegetarian one with eggplant and cherry tomatoes.
With its cylindrical shape, this short format is widely used during the summer, in combination with seafood-based condiments or scampi and zucchini. They also go very well with different sauces such as "alla Bolognese", "alla Salsiccia", "alle Olives" and "Tomato and Basil" Rustichella d'Abruzzo.
Controlled from sowing to harvesting, our TRITICUM DICOCCUM spelled fields belong to a controlled supply chain, which began as early as 2004 with the PrimoGrano project when the possibility of tracing crops from sowing was still beginning to be discussed in Abruzzo. Whole Farro is ideal for summer salads based on cherry tomatoes, capers, flakes of Parmesan, fragrant basil, buffalo morsels and monocultivar oil Evo.
Penne rigate, loved throughout the peninsula and characterized by the typical oblique "nib" cut, are proverbial for their versatility in the kitchen thanks to their design and the presence on the surface of deep grooves, which allow to hold better, internally and externally , any seasoning. Produced with 100% Abruzzo wholemeal spelled flour and with an artisanal production process, Rustichella d'Abruzzo suggests combining them with all those vegetable-based condiments, accompanied by organic Extra Virgin Olive Oil, for lovers of well-being.
The debut of the Rustichella d'Abruzzo spelled line dates back to 1991, the year in which our product was elected novelty of the year in Italy and set a sales record in the United States of America, following an article on the peculiarities of spelled appeared in the New York Times. The Spaghetti format is ideal for a lunch with friends where taste and lightness come together in a single moment. We suggest the combination with the organic Arrabbiata sauce for chilli pepper lovers, accompanied by a drizzle of raw organic Extra Virgin Olive Oil, or the Rustichella organic Tomato and Basil sauce for lovers of delicate flavors.
Particular pasta shape similar to barley grains, ideal for the preparation of legume soups, vegetable soups or simply as a pasta in broth. Also recommended for a cold pasta salad with cherry tomatoes, mozzarella, basil and extra virgin olive oil flavored with Rustichella d’Abruzzo porcini mushrooms, or more simply as a "healthy" appetizer with extra virgin olive oil.
Paccheroni rigati are one of the latest formats placed on the market by Rustichella d'Abruzzo. The same quality and texture of the incomparable Rustichella Pacchero with the presence of lines on the external surface that give this format a greater capacity to retain any type of seasoning. Ideal for fish-based recipes, they can also be cooked with a filling of prawns, porcini mushrooms and 'nduja, or in a more delicate version with shrimp, cherry tomatoes, mullet roe and extra virgin olive oil flavored with chilli.
Pasta format of durum wheat semolina and water, similar to tagliatelle but of greater width and with a groove on the surface that allows better absorption of the sauce, it goes very well with red meat sauces such as wild boar, with mushrooms or simply with fresh tomato and basil.
Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega 1995 directly at (08) 8362 0455. Thank you
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