They represent the most famous and sold format in the world, a symbol of Italianness abroad. Historically they owe their name to the resemblance to "small strings" due to their thin and elongated shape, and are present in all regional culinary traditions: from North to South of Italy. Spaghetti is extremely versatile and goes perfectly with We suggest the "healthy" combination with Rustichella d'Abruzzo organic tomato and basil sauce and a drizzle of raw Rustichella organic extra virgin olive oil.

In 1824 Antonio Viviani published the playful poem "Li maccaroni di Napoli", where the term "Spaghetto" appeared for the first time, since, until the 1700s, pasta was synonymous with "macaroni". Originally they were 50 cm long, then over time, for greater comfort, they have been cut up to the current 25 cm. The "Senatore Cappelli" durum wheat Rustichella d'Abruzzo wholemeal spaghetti have the unmistakable rusticity and intense aroma of wheat, and are extremely versatile in the kitchen.

Type of Fusilli in a "double S" shape, with a characteristic central groove, originally from Sicily, but also known in other regions of Southern Italy. It combines well with Rustichella d'Abruzzo meat sauce and condiments with vegetables or seafood.

The debut of the Rustichella d'Abruzzo spelled line dates back to 1991, the year in which our product was elected novelty of the year in Italy and set a sales record in the United States of America, following an article on the peculiarities of spelled appeared in the New York Times. The Spaghetti format is ideal for a lunch with friends where taste and lightness come together in a single moment. We suggest the combination with the organic Arrabbiata sauce for chilli pepper lovers, accompanied by a drizzle of raw Rustichella organic Extra Virgin Olive Oil, or the Rustichella organic Tomato and Basil sauce for lovers of delicate flavors.

The 100% organic Saragolla spaghetti Rustichella d'Abruzzo have the unmistakable rusticity and the intense aroma of wheat, and are extremely versatile in the kitchen. Try them "allo scoglio" or with Rustichella d'Abruzzo Marinara Clams. For an even more organic version, we suggest trying them with Rustichella d'Abruzzo organic "Genovese" Pesto, one of the "great classics" of Ligurian cuisine, made with fresh and fragrant basil, Extra Virgin Olive Oil, walnuts, pine nuts and grated cheese.

Symbol of the succulent Sicilian culinary tradition, busiate is a pasta-shaped form with thin tubes twisted on itself, a sort of macaroni. The name would be referable to the "buso", a particular knitting needle that was usually used to work fabrics such as wool and cotton. But the term could also refer to the busa, or the "disa", a graminacea typical of the Mediterranean that the farmers used in ancient times to tie the bundles of spikes. The Rustichella d'Abruzzo busiate are made with timilia, one of the ancient wheat varieties that Rustichella proposes to recover to offer a healthier perspective of being at the table. They can be served with tomato sauce and fish sauces.