Ready sauce prepared by slow boiling of tomato pulp, typical of the Italian tradition, with black Leccine olives and extra virgin olive oil from the Aprutino Pescarese area. Particularly suitable for pairing with Rustichella d’Abruzzo Mezzemaniche but also with the whole organic whole line of Rustichella d’Abruzzo.
Ready sauce prepared by slow boiling of tomato pulp, with aubergines, onion, tomatoes, courgettes, carrots and extra virgin olive oil. Particularly suitable for pairing with Fusilli and Trofie Rustichella d’Abruzzo.
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.
Formed with a shorter length than Riccia Lunga, it has the characteristic wavy edges that allow it to be combined with most of our condiments, from red to white, and is particularly suitable in ancient traditional Abruzzo recipes. Particularly appropriate is the combination with the sauce with Porcini Mushrooms and Norma di Rustichella d'Abruzzo.
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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