Who has never eaten a plate of egg fettuccine? Rustichella d'Abruzzo offers one of the most popular pasta shapes in the world in the "nest" version, which embodies traditions and flavors. The rough and porous texture and the intense aroma of durum wheat semolina and fresh eggs that is released when the package is opened will conquer your heart and your palate. Try them in a delicate version with our PrimoGrano Abruzzo Pear Tomato, a drizzle of INTOSSO PrimoGrano monocultivar Extra Virgin Olive Oil and a leaf of fresh basil, or, in combination with our Porcini Mushrooms, Sausage and Genovese sauces, and a sprinkling of Abruzzo pecorino.

Rustichella d'Abruzzo Stuzzicarelli with mushrooms bring to the table that intense flavor of earth and tradition that is difficult to give up. Try them with sausage, a little Abruzzo pecorino cheese and a drizzle of Rustichella d'Abruzzo monocultivar INTOSSO PrimoGrano Evo Oil, or combine them with the flavor of egg pasta combined with porcini mushrooms. To be combined with our sauces with Porcini Mushrooms, for incorrigible lovers, or the one alla Genovese.

This format originally from Campania, with a shape similar to an elongated Fusillo, was made by Neapolitan housewives by rolling a bucatini around a knitting needle. Delicious with a simple tomato and basil sauce or Pecorara Rustichella d'Abruzzo, accompanied by Pecorino di Farindola and Rustichella d'Abruzzo Extra Virgin Olive Oil.

Rustichella d’Abruzzo Calamarata is named after the calamari (Italian for ‘squid’) and looks like their rings. It is produced on Saturdays because the drying process needs to last 40 hours. The classic recipe is with seafood with a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil and parsley. We recommend it with Rustichella d’Abruzzo “alle Vongole alla Marinara” sauce or “alla Napoletana” sauce with a bit of Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil.

Made entirely by hand following ancient recipes handed down in secret and scrupulously guarded. Tasty but above all crumbly snacks. Thanks to the use of excellent raw materials, 100% Italian flours and semolina and extra virgin olive oil, the Rustichella Tarallucci are a gastronomic excellence for taste and simplicity. Cooked through a boiling system that gives the tarallo a friability that cannot be reached by cooking in the oven alone. Excellent if accompanied with beer, a good platter of cold cuts and cheeses, or with a good glass of Montepulciano d'Abruzzo red wine. Also special on their own for a delicious snack.

Produced through an innovative production process that does not require pasteurization, and which makes it qualitatively superior even in taste without compromising the high quality of the ingredients, this type of pesto is produced with the precious pistachio of Bronte di Catania, with the plus Extra Virgin Olive Oil from the Aprutino Pescarese area. We recommend pairing with Rustichella d'Abruzzo 100% Abruzzese TRITICUM Farro formats.

The classic par excellence of the Veronese confectionery tradition. The star shape, the delicate vanilla scent and the softness of the dough make it the most popular dessert of the Christmas holidays. An artisanal product of the highest quality, the result of a confectionery art based on rigorous and careful respect for the rising times of the precious dough.

The product being handmade will be available only during the Christmas holidays.