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.
Made in Italy
Only fresh Italian and high quality eggs from farms where the hens are free to walk.
Rustichella d'Abruzzo keeps faith with tradition respecting the times and methods of preparation of classic egg pasta made in Italy.