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.
With a shape similar to a cinnamon stick, it has a central groove capable of capturing the sauce inside. One of the most suitable recipes is the one alla Norma, in perfect Sicilian style. The intense flavor of salted ricotta is combined with the sweetness of the tomato sauce and the delicacy of the aubergines.
One of the best known and best-selling short pasta shapes in the world, they are traditionally combined with the Rustichella d'Abruzzo "alla Arrabbiata" or "Amatriciana" sauce or with a fresh and light sauce made with tuna, mozzarella and cherry tomatoes.
One of the best known and best-selling short pasta shapes in the world, they are traditionally combined with the "alla Arrabbiata", "alla Amatriciana" or "alla Norma" Rustichella d'Abruzzo sauce or with a fresh and light tuna-based sauce, mozzarella and cherry tomatoes or with scampi and zucchini.
With a smaller diameter than penne rigate, this particular shape of short pasta is known to be the most used in the creation of a first course with "Vodka and pancetta" dressing or with "pachino" tomatoes and basil, or with an "all 'Ortolana ”.
Definitely shorter in length than penne rigate, this short pasta shape is known for being the most used in the creation of a first course with “Amalfitana” dressing (tuna, tomatoes, mozzarella and black olives).
Similar to Spaghetti but wider, Pici represent one of the recent innovations of the Rustichella d'Abruzzo Regional Formats. The classic condiment with which they are accompanied is aglione, a tomato sauce combined with a particular type of garlic that is born and grows only in Sarteano (Siena) and surroundings, but can also be combined with a liver sauce or more simply alle criciole (crumbs of Tuscan bread fried in olive oil). We also recommend pairing with Porcini Mushroom Sauce.
Potato gnocchi made with 5% more durum wheat semolina than the traditional recipe, which gives a better texture to the gnocco making it even softer and more full-bodied. We recommend pairing with all the white and red Rustichella d'Abruzzo sauces, accompanied by a drizzle of raw extra virgin olive oil.
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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