Format similar to spaghetti but with a greater thickness and a square section instead of a round one, which derives from the typical tool used for its preparation (called "guitar"), which gives this pasta a decisive texture capable of completely capturing the condiment, which can range from a simple but very good tomato and basil, to a more full-bodied and rustic one like sausage and radicchio up to a more “healthy” one like the “pesto alla Genovese” Rustichella d'Abruzzo.

Spaghettone is a classic that cannot be missing on your tables. Produced with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature, it has an unmistakable texture and aroma of wheat. The recipe par excellence sees it as protagonist in Carbonara or in combination with some white and red Rustichella d'Abruzzo condiments, such as "Cacio e Pepe" or "Salsiccia".

Il Traghetto is made with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature. It is a particular format that goes very well with white fish dressings or with a nice homemade ragù. The sauces with "Porcini Mushrooms" and "Bianco alla Salsiccia" from Rustichella d'Abruzzo represent two further combinations that we recommend you try.

This artisanal "mixed" pasta shape was born and developed in the land of Abruzzo, in particular in Teramo, where as early as 1800 housewives cleaned the cupboards from the remains of food prepared during the winter, cooking a "plentiful single dish" products such as legumes, various types of dry pasta, fresh vegetables, raw ham and eggs, with the intention of leaving winter behind and celebrating the beginning of spring. LE VIRTU 'also go well with Rustichella d'Abruzzo Pecorara sauce.

Typical format of the local culinary tradition made with 100% Abruzzese durum wheat semolina, bronze drawn and dried at low temperature, it is perfect in legume soups, as well as with beans, crispy bacon and Extra Virgin Olive Oil INTOSSO Rustichella d ' Abruzzo or with scrambled eggs and "cace e ove" livers. It also goes very well with a Rustichella d'Abruzzo "Salsiccia" or "Ragù Bianco" sauce.

One of the most known and appreciated shapes in the world made with 100% Abruzzese durum wheat semolina, bronze drawn and dried at low temperature, which is used in many recipes: mushrooms, sausage and saffron or the traditional ragù all'abruzzese and Pecorino di Farindola. It also goes very well with all Rustichella d'Abruzzo white and red sauces.

The INTOSSO Monocultivar Extra Virgin Olive Oil is a superior category oil obtained directly by cold pressing of freshly picked Abruzzo olives, and solely by means of mechanical procedures. With a delicate flavor, traditionally harmonious and balanced, the INTOSSO has clear aromas of artichoke and tomato leaf on the nose, fruity and intense in its nuances. In the ancient Abruzzo tradition, the INTOSSO variety of olives was consumed as a table fruit throughout the year, and after long salting and governing procedures, it was preserved in terracotta basins.

Specialty of the PrimoGrano Line, the autochthonous tomato variety called "Pera" grows in Abruzzo, is unique in its kind and different from all other types of tomato. Cultivated for centuries, it is characterized by the fact that it has very few seeds, is very pulpy, and has a weight between 300 and 500 grams. Particularly suitable for the preparation of sauces, its sweet and velvety taste, combined with its low acidity, characterizes this vegetable making it more valuable than the more common varieties.

The specialty of the PrimoGrano Line, the autochthonous tomato variety called "Pera" grows in Abruzzo, is unique in its kind and different from all other types of tomato. Cultivated for centuries, it is characterized by the fact that it has very few seeds, is very pulpy, and has a weight between 300 and 500 grams. Particularly suitable for the preparation of sauces, its sweet and velvety taste, combined with its low acidity, characterizes this vegetable making it more valuable than the more common varieties. To better appreciate its organoleptic properties, we recommend using the "raw" Abruzzo Pear Tomato, tossing it in a pan together with the pasta, and adding only a drizzle of INTOSSO PrimoGrano Extra Virgin Olive Oil with a few fragrant basil leaves.

We have news of their preparation since the seventeenth century. It is a typical Abruzzo dessert made with a particular dough and the peculiarity of being cooked with iron, an indispensable tool, just hollowed, with a double plate that gives the "Neole" the characteristic rhombus shape. In every family there was "Lu Ferre" for the new girls; demonstrating the importance that was attributed to it, it was part of the bride's trousseau. In many cases she wore the coat of arms of her family in the central part, so that when the new bride gave her Neole, the frieze of her own iron became a real signature. Today we have a thousand versions of neole, but tradition wants them to be crunchy, thin and with aniseed as we propose them. “A curiosity: tradition has it that the cooking times are those necessary to recite an“ Ave Maria ”on one side and a“ Pater Nostro ”on the other. Spread the Rustichella d’Abruzzo "Sclucchiata" neole with extra Montepulciano d’Abruzzo grape jam. Pair them and sprinkle them with powdered sugar and a little cinnamon. Delicious at the end of a meal, excellent for a snack.

The Sclucchiata of Montepulciano grapes grown in Abruzzo is produced by Rustichella d’Abruzzo only with grapes without seeds, without the addition of dyes, preservatives and additives. The final product is absolutely natural and retains the full taste and fragrance of the fruit used.

Rustichella d'Abruzzo offers its admirers the Pan Strozzo, a dessert inspired by the most authentic Abruzzese tradition and prepared exclusively with natural ingredients of the highest quality. Pan Strozzo, an exquisite confectionery preparation, has the shape of a small dome which is inspired by the "breads" that the Abruzzese shepherds brought with them during the transhumance period of the flocks. The original recipe dates back to 1300 and was enriched by Rustichella d'Abruzzo with the addition of "dottati" dried figs to the precious mixture of dried figs to enhance the taste! A soft mixture of fresh eggs, flour, ground almonds, honey and dried figs, covered with a layer of exquisite dark chocolate, with an inimitable aroma and flavor, the Pan Strozzo signed by Rustichella d'Abruzzo will enrich your every special occasion. To be savored without haste ... to fully appreciate its delicacy and balanced consistency, it is excellent to be enjoyed in company at the end of a meal or to accompany a hot chocolate or a good tea.
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