- Display 15 Products per page
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RUSTICHELLA, SPAGHETTI, BROWN BAG
Spaghetti is the most famous and sold type of pasta which has become over the years the symbol of the Italian culinary culture as well as worthy representative of Italy abroad. There are plenty of combinations: from fresh tomato sauce and basil, a tomato-based seafood, through the classic condiments like Carbonara and Cacio e Pepe to the vegetables. Cooking time: 9-11 minutes.
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RUSTICHELLA, STROZZAPRETI
Known as Stringozzi, of Friuli origins, strozzapreti literally means priest stranglers, in reference to the popular belief of the great appetite of priests. Very uneven in texture with an unusual bite. Cooking time: 13-18 minutes.
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RUSTICHELLA, TONNARELLI AL NERO DI SEPPIA (SQUID INK)
Celebrate the unique flavors of the sea with Tonnarelli al Nero di Seppia (Tonnarelli with Squid Ink). To make this pasta, fresh black squid ink is mixed with the durum wheat semolina and water, turning it into a gorgeous, dark hue and infusing it with a light salinity that pairs perfectly with shellfish. Cooking time: 8-10 minutes.
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RUSTICHELLA, TORCHIO TRUMPET
Torchio, meaning press in Italian, is shaped as a grill or hydraulic press. The torch-like shape, also known as campane (bells), has different textures when cooked and will cup sauce beautifully. Serve with meat or vegetable ragù so that the sauce will be cupped in the shape. Perfect for Puttanesca sauce or with peas and sausage. Cooking time: 10-13 minutes.
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RUSTICHELLA, TRENNE
A futuristic, architectural shape designed by Rustichella d’Abruzzo with angles and pointy ends. Trenne is a proprietary word made up from triangular and penne. Its good resistance in cooking, aesthetics, and presentation when served allow this type of pasta to be very well-appreciated by many chefs. Cooking time: 10-13 minutes.
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RUSTICHELLA, TROFIE, HANDMADE
The most typical of Ligurian shapes, trofie are always served with pesto and green beans when in season. The name is derived from a Greek word meaning nourishment. Cooking time: 12-14 minutes.
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SAN GUILIANO, FREGOLA
A staple of the Mediterranean food culture, San Giuliano pasta is produced according to ancient Mediterranean traditions and to the highest of quality standards. Fregola is a small nugget of coarsely-textured pasta that is dried and then toasted, resulting in a nutty flavor with an uneven texture. Fregula comes in varying sizes, but typically consists of semolina dough that has been rolled into balls 2–3 mm in diameter and toasted in an oven.
