Smaller in size than its closer relative, the giant Conchiglione, which is also perfect for filling with our sauces.

Originally from southern Italy, they were made in ancient times by expert hands, quickly twisting a piece of spaghetti around an iron. Today, fusilli represent one of the best known short pasta shapes in the world. Recommended with a "Sausage" or "Genovese" Rustichella d’Abruzzo sauce.

Small-sized rigatoni are preferred in pairing with seafood-based condiments for fresh and light dishes, or with broccoli and sausage. They also go well with Rustichella d'Abruzzo "Bolognese" and "Sausage" sauce.

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 delicious tomato and basil, to a more full-bodied and rustic one such as sausage and radicchio up to a more “healthy” one such as the “pesto alla Genovese” Rustichella d'Abruzzo.

Exclusive format of Rustichella d'Abruzzo made with the best selections of durum wheat, the "Spaghettone del Leone" has a circular section of 2.6 mm, is drawn in bronze and dried at low temperature. A more full-bodied and thicker spaghetti than the classic one and PrimoGrano spaghetti, which wants to satisfy even the most demanding palates.

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.

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.

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.

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.

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.

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".