We carefully choose durum wheat semolina from crops obtained in ideal conditions, where in addition to the good percentage of protein content, there is attention to the quality of gluten. PrimoGrano is the prime example of how much we love our territory and those who cultivate the fruits from it, hence a project of interaction and synergy with the Vestina area, an area of Abruzzo that not everyone knows, which comes to life in the valley of the Tavo River, once rich in mills. Defined by Mamilio as “breast that dispenses milk and honey”. There is no cereal or fodder that does not grow there. All the processes, from sowing to harvesting, are monitored by company experts with the collaboration and control of national and international research institutes.

Ingredients for 4 people:
400 g of Rustichella d'Abruzzo conchiglioni
500 g of champion mushrooms
2 cloves of garlic
150 g of grated Parmigiano Reggiano
Rustichella d'Abruzzo extra virgin olive oil to taste
100 g of pine nuts
Basil leaves
salt q.b.

Preparation:
Wash and finely chop the champion mushrooms. In a pan, brown the garlic in the oil, add the mushrooms and simmer for 15 minutes. Then add the pine nuts. Meanwhile, prepare the conchiglioni in boiling salted water and drain when al dente. Add the sauce and whisk in the pan for a few minutes, adding the grated Parmesan cheese into flakes. Serve and decorate with some fresco basil leaves.

Ingredients for 4 people:
250 g of orecchiette from the Rustichella d'Abruzzo priest
100 g of broccoli
70 g of bacon
1 clove of garlic
chili pepper
Rustichella d'Abruzzo extra virgin olive oil
salt

Preparation:
Cut the bacon into strips. In a pan, put a little extra virgin olive oil, the garlic cut into two parts, and the chili pepper into small pieces, and brown the bacon well. Wash the broccoli and cut it into small pieces. Then add them to the pan, cover, and cook for 10/12 minutes, adding a drizzle of hot water if necessary until soft. Meanwhile, cook the orecchiette in abundant salted water, drain and pour into a pan with the sauce. Sauté them well and after 1 minute turn off the heat and serve. Season everything by adding a drizzle of raw oil.

Ingredients for 4 people:
250 g of medium Sardinian fregola
400 g of peeled tomatoes
6dl of vegetable broth
1 clove of garlic
1/2 onion
1 sprig of basil
1 bunch of parsley
1/2 glass of extra virgin olive oil
salt

Preparation:
In a pan, open a sauce by browning chopped garlic, onion, parsley in oil and add the tomatoes after having peeled and cleaned the seeds. Add the salt, cover, and cook for about half an hour. Add the fregola pouring it rain and add a little at a time the previously prepared vegetable broth, dosing it and stirring frequently, then cook for about 10-12 minutes, until the water is consumed and absorbed by the fregola. When cooked, serve and add the fresh basil leaves.

Ingredients for 4 people:
400 g of Rusitchella d'Abruzzo spaghetti
200 g of bacon
120 g of pecorino
4 yolks
black pepper to taste
salt

Preparation:
Cut the bacon into strips, pour it into a pan and brown it. In a bowl, beat the egg yolks with plenty of pecorinos to obtain a very thick creamy consistency. Cook the spaghetti in boiling salted water, drain and pour into the pan with the bacon. Stir quickly, sprinkle with freshly ground black pepper and add the spaghetti to the cream of egg yolks and pecorino. If necessary, pour in very little water from cooking the pasta to make the cream more fluid. Remove from the gas, serve and complete with a generous sprinkling of pecorino.

Ingredients for 4 people:
350 g of Rustichella d'Abruzzo Capellini
270 g of Puttanesca Rustichella d'Abruzzo
100 g of pitted black olives
Fresh chilli to taste
salt

Preparation:
In a saucepan, heat the ready sauce and add the olives cut in half. Meanwhile, boil the Capellini in boiling salted water, drain when al dente. Then pass them in the sauce and mix over medium heat for 1 minute. If you like, add some chili pepper in pieces.

Ingredients for 4 people:
320 g of Rustichella d'Abruzzo paccheri
200 g of swordfish
200 g of flour type 00
Tomato puree Abruzzo pear Primograno Rustichella d'Abruzzo
2 eggplants
1 onion
1 \ 2 glass of white wine
4 tablespoons of Rustichella d'Abruzzo extra virgin olive oil
5 basil leaves
Salt to taste.

Preparation:
Clean and cut the aubergines into cubes, sprinkle them with salt, and put them to the drain. Fry them in plenty of hot oil and place them on absorbent paper. Meanwhile, in a pan, put a drizzle of oil and the finely chopped onion, let it brown. Then add the swordfish, which you have previously washed and cut into cubes. Brown and blend with white wine and lastly add the tomato sauce, a pinch of salt. Cook the paccheri in boiling salted water, drain when al dente and transfer them to the pan with the sauce. Add the diced aubergines and sauté for a few minutes. Serve the paccheri garnishing with basil leaves.

Ingredients for 4 people:
320 g of Linguine with squid ink Rustichella d'Abruzzo
400 g of shrimp tails
1 glass of brandy
parsley
extra virgin olive oil
Salt to taste.

Preparation:
Clean the prawns by removing the central black thread. Cut them into pieces and put them to cook in a pan with oil. Halfway through cooking, add a glass of brandy and let it evaporate. Just add salt. Meanwhile, throw the pasta into boiling salted water, drain it al dente and then put it in a pan with the sauce. Sauté for a few minutes over low heat and serve, decorating with a few parsley leaves.

Ingredients for 4 people:
350 gr of Tonnarelli with Cuttlefish Ink Rustichella d'Abruzzo
300 gr of Prawn Tails
200 gr of Pachino Cherry Tomatoes
100 gr of Red Caviar (salmon roe are fine)
1 clove of garlic
Chives to taste
Spicy Chilli to taste
75 ml of Rustichella d'Abruzzo Extra Virgin Olive Oil

Preparation:
Shell the shrimp tails and remove the internal black thread. Wash the cherry tomatoes and cut them into wedges. Put a little extra virgin olive oil in a pan with the crushed garlic and chili and let it brown for a few minutes; add the tomato and cook for 8/10 minutes. Add the shrimp to the tomato in the pan, continue cooking over high heat for a few minutes, and then add the chives cut into thin slices. Meanwhile, boil your Tonnarelli with squid ink in salted water; drain the pasta al dente, keeping a little of the cooking water aside, and pour it into the pan. Sauté the pasta by adding a little cooking water if needed. Serve hot, completing the dish with a few teaspoons of salmon roe.

Ingredients for 4 people:
350 g of Rustichella d'Abruzzo egg tagliatelle
75 gr of Parmigiano Reggiano
1 shallot
½ glass of dry white wine
75 ml of Rustichella d'Abruzzo extra virgin olive oil
1 Tuber Aestivum Truffle
1 sprig of parsley
Black pepper to taste

Preparation:
In a pan, gently fry the thinly sliced shallot with a sprinkling of black pepper. Once it is golden, blend with half a glass of white wine and let it evaporate. Meanwhile, cook the egg Tagliatelle in plenty of salted water and once cooked, drain and pour them into the pan with a drizzle of oil. Stir over low heat adding the chopped parsley, a sprinkling of ground pepper, and turn off after a minute. Serve and add thin flakes of truffle completing with grated Parmesan.