One of the traditional types of pasta from Campania. Long, candle-shaped and thicker than 1 cm, this pasta needs to be snapped before being cooked in a pot. The traditional recipe is Candele Lunghe cooked in oven as a classic “red” timballo (meat ragu, mozzarella and Parmigiano Reggiano cheese) or “white” (besciamella sauce, artichokes, cherry tomatoes, olives and bufala mozzarella cheese). It combines well with sauces such as Rustichella d’Abruzzo “alla Pecorara” and “all’Ortolana”.
Today, just like 100 years ago, Rustichella d’Abruzzo produces artisan pasta while following three golden rules of tradition:
The choice of the semolina from a accurate selection of the best durum wheat,
The use of bronze dies that give the pasta a special roughness essential to make it absorb any kind of sauce and then exalt the taste of any pasta dish,
The long drying process during 24-56 hours made keeping very low temperatures around 45°. This process preserves the protein values and helps to keep the organoleptic characteristics of the semolina unchanged, giving the products a special taste.
Set up in 1924, Rustichella d’Abruzzo once was as small artisan pasta laboratory. The artisan production method is the same as followed in the past time, and Rustichella d’Abruzzo’s pasta cuts are easily recognized at a glace. Located in the Abruzzo region, the pasta factory uses the best ingredients to make traditional and special durum-wheat pasta according to the old tradition.
Obtained by passing the semolina, slowly mixed with water, through the bronze dies that make the surface of the shapes rough and porous, perfect in combination with sauces and condiments. The rough surface enhances the aroma of the semolina obtained from selected durum wheat. The drying takes place at a very low temperature (40 ° / 45 °) for a duration (24-56 hours) which varies according to the formats. With this method the protein values and the exceptional organoleptic characteristics of the selected durum wheat are preserved.
10 Good Reasons to buy Rustichella d’Abruzzo:
Selected and certified durum wheat semolina with high proteic content
Artisan production method
Use of bronze dies
Slow drying process at low temperature
High roughness of pasta surface
Prefect absorbents of the pasta sauces and seasonings
Excellent taste and perfume of wheat
Research and innovation
Respect of the environment
100% recyclable packaging and usage of natural inks
Ingredients: Durum wheat semolina, water
| Country | Italy |
| Premium food producer | Rustichella d'Abruzzo |
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