Additional information
Packsize | 12/250 GR |
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The Le Veneziane corn pasta gets its characteristic golden color from its rich natural carotenes (vitamin A). This corn pasta has a delicate and gentle taste that allows it to work with any sauce. It taste just as good as (some say better than) regular wheat pasta. Le Veneziane corn pasta embodies Italian pasta making traditions at its best. It is a food that has been specially designed for those with gluten intolerance. The excellent cooking qualities ensure that this pasta tastes great and is easily digestible.
Packsize | 12/250 GR |
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All natural corn pasta imported from Italy. It is rich in natural carotenes (provitamin A) giving the product its typical golden color.
Often called angel hair this is the thinnest pasta made. Use a light delicate sauce. Ingredients: Durum wheat semolina and water. With a diameter between 0.85 mm and 0.92 mm, this type of thin spaghetti is among the most popular ones of Rustichella d’ Abruzzo line.
Made with durum wheat semolina and high quality water, this classic type of the Italian kitchen matches the blognese sauce, prepared according to traditional recipes with lean pork, veal and beef, minced meat cooked with slightly fried butter, bacon and herbs, cooked with broth, red wine and tomato sauce, and generously covered with Parmigiano Reggiano cheese. The Rustichella d’Abruzzo durum wheat Fettuccine can be seasoned, as an alternative to the meat sauce, with porcini mushrooms and truffles, seafood, bacon and peas. Cooking time: 9-11 minutes.
Made as a spiral or helix, fusilli is one of the most popular pasta cuts of Neapolitan lineage. Longer and denser, this fusillo (spindle) is an entwined cross that will capture sauce between its ridges. Cooking time: 9-11 minutes.
With same length of spaghetti but with a rectangular shape, Linguine is one of the classic types of Rustichella d’Abruzzo line. The bronze die and the low temperature drying process make the texture of this kind of pasta perfect for fish-based condiments such as seafood, shrimp and zucchini, or pesto alla Genovese Rustichella d’Abruzzo. Cooking time: 9-11 minutes.
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.