Similar to thicker Spaghetti, they take their name from the characteristic central hole. It combines well with full-bodied sauces such as "Amatriciana" (made with pork or bacon and tomato), "Carbonara" and "Cacio e Pepe", without disdaining a fish-based condiment such as sardines and mussels, typical Sicilian dishes.

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.

Ready sauce prepared by slow boiling of tomato pulp, extra virgin olive oil from the Aprutino Pescarese area, basil, carrots and onion; just like it used to be. It is ideal for a "last-minute" spaghetti, for example paired with the new "90 RAPIDA" Spaghetti from Rustichella d’Abruzzo that cook in just 90 seconds. To be consumed at room temperature or slightly heated over low heat.

For you, an admirer of taste, Rustichella d’Abruzzo offers Panettone Classico, typical of the Italian confectionery tradition. Soft and fragrant, rich in fragrant candied fruit and exquisite first choice sultanas. A taste and a scent that will win you over.

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

Monti Sibillini lentils are grown in and around the Sibillini Mountains, alternating it with the cultivation of "Farro dicocco" and other legumes (cicerchia and roveja), sown in the months between March / April and harvested between July / August. The diameter of the grain is 3-5 mm, cooking 25/30 minutes. Rich in proteins and carbohydrates, lentils are one of the few foods that contain a significant amount of trace elements; the most important is iron, which is essential for maintaining the circulatory system.

The unmistakable taste of crumbly white nougat enriched with sweet toasted almonds of excellent quality. Slowly kneaded, processed and packaged by hand with a dedication that can only come from a strong love for tradition and craftsmanship.

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.

In the months of October and November, the harvest of the olives, when they are still not very ripe, gives life to a new oil, a unique product to discover: the Novello Oil, the Extra Virgin which has always conquered the palates for its scent and aroma. more demanding than gourmets from all over the world, eager to taste the new vintage production. The native varieties Dritta (the most representative cultivar of the Abruzzo region, with light bitter and spicy notes, and almond aftertaste) and the Leccino variety (which gives the oil a fresh fruity scent of green apple), are harvested with the " Manual brucatura "which allows to preserve both the integrity of the centuries-old olive groves and the superior quality of the olives. Try it on meat, fish, grilled vegetables and a hot freshly made bruschetta, or as the main condiment of a Rustichella d'Abruzzo spaghetti with garlic, oil and chilli!