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.

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.

This short pasta format, which has longitudinal grooves, is one of the most widely used in the making of pasta dishes with seafood, scampi and zucchini, with mushrooms and truffles or stuffed, but also as a base for a baked pasta, to be topped, for example, with eggplant and mozzarella.

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 its cylindrical shape, this short format is widely used during the summer, in combination with seafood-based condiments or scampi and zucchini. They also go very well with different sauces such as "alla Bolognese", "alla Salsiccia", "alle Olives" and "Tomato and Basil" Rustichella d'Abruzzo.

It can truly be considered the pride of Neapolitan cuisine. There are various theories about the origin of the dish's name, some believing that sugo alla genovese is related to the Genoese cooks present in Naples during the Aragonese period in the 15th century, who cooked meat-based sauces with which to season pasta. This sauce is mentioned as 'raguetto' in Cavalcanti's famous recipe book in the 19th century, albeit in a less elaborate version. This recipe could not be missing from Rustichella d'Abruzzo's authentic traditional sauces, a true homage to the Kingdom of the Two Sicilies.

A great classic for fish sauces. Puttanesca is tomato sauce with 'aulive e chiappariell', olives and capers in Neapolitan dialect. Rustichella d'Abruzzo loves tradition and brings to your tables the recipe as it was once made but only with highly selected ingredients from the land of Trinacria.

The year was 1952, when at the bay of Marina del Cantone, in the small rural village of Nerano, on the Amalfi coast, to satisfy the appetite of a certain prince of Sirignano, who had dropped in unannounced, the owner of the 'Maria Grazia' restaurant, Signora Rosa, allegedly prepared the famous 'Spaghetti alla Nerano' by making do with the few ingredients she had on hand at the time of her unexpected visit, courgettes and cheese.

Legends aside, the ingredients needed for this dish are indeed few, but first-rate. Rustichella d'Abruzzo in its 'Autentici' is inspired by the taste and simplicity of the original recipe to bring one of the best-loved condiments of Neapolitan cuisine to your table.

"Punica granatum", originally from Asia Minor (Persia and Afghanistan), the pomegranate and its fruits reached Europe thanks to Phoenician merchants. The name derives from “apple” because it recalls its shape and color and “grain” for the internal consistency of the seeds, very similar to corn. Protagonist of countless stories and legends, in the Greek world this plant was sacred to Juno and Venus. In ancient Rome, brides wove pomegranate branches in their hair, a symbol of fertility and wealth. Maximum splendor in art and culture occurs in the Renaissance, a subject present in the works of Caravaggio and a fruit used to make the dishes of Italian and European banquets unique.

Durum Wheat Semolina Pasta with Pumpkin and Mango Puree.

Have you ever thought of a ragout that has no meat but is completely vegan?
With 100% "Made in Italy" tomatoes and totally natural ingredients from conventional agriculture, in evo oil burgundy is the color of the brand new vegan Bolognese. We don't want anyone to give up traditional flavors or even one of the typical condiments for Sundays, family lunches and important occasions. Rustichella d'Abruzzo agrees with everyone with this balanced-tasting sauce that really tastes like home.

With candied fruit and raisins and a crispy coating of icing and almonds, a great classic that cannot be missing from the table Christmas.

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