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.

In the preparation of the pasta, Rustichella d’Abruzzo has added to the durum wheat semolina and to the water to make Tonnarelli, Penne rigate and Linguine, natural ingredients, such as Red Chili Pepper, genuine Squid Ink, and the best Spinach Leaves from from Italian crops, to obtain a naturally colored and flavored pasta, without any addition of dyes and preservatives, ready to be enjoyed by adding a drizzle of Extra Virgin Olive Oil, but it can also be appreciated well with other traditional Italian condiments.

Egg pasta accompanies the table of Italians on holidays and takes its different forms according to the place and region of origin. Adding eggs to semolina gives the pasta a plus in terms of texture and flavor, which is why Rustichella d’Abruzzo keeps faith with tradition, respecting the times and methods of preparation.

The 100% Organic Gluten Free Line by Rustichella d’Abruzzo goes beyond the concept of “gluten-free product”, because by virtue of our long experience, in perfect balance between tradition and innovation, we have managed to create a product that does not differ from the proverbial qualitative excellence of our traditional semolina pasta, and which for this reason is also suitable for non-celiac and non-intolerant consumers who want to vary their diet without sacrificing taste. Rustichella d’Abruzzo, in fact, is aware of how easy it is to produce gluten-free products so good that they can be compared to foods containing gluten. Our pasta is produced exclusively with corn, rice, green peas, red lentils and buckwheat flours, 100% from organic farming strictly certified by the CCPB control body, respecting our classic craftsmanship. Gluten is not a fundamental protein in our diet, therefore eliminating it from one’s diet does not create nutritional imbalances.

Long forgotten, it has been rediscovered over the last few years due to its excellent organoleptic properties. Low in fat and rich in fiber, potassium and magnesium, it has a low calorie intake and is highly digestible because it contains less gluten than modern cereals. It is ground by Rustichella d’Abruzzo according to tradition with ancient natural stone millstones, in this way the germ, rich in nutrients, is preserved. 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 marked a sales record in the United States following an article on the peculiarities of spelled which appeared in the New York Times. Also for this line we only use an artisanal production process with bronze dies and slow drying at low temperatures. To the craftsmanship and the undisputed qualitative value of this product, the plus of the ethical and social value of the short supply chain is added. Rustichella d’Abruzzo in fact uses only the “Typical Spelled of Abruzzo” in the production process, encouraging and supporting the development of the local area.

In the history of the Italian gastronomic tradition, we cannot talk about pasta if we don’t talk about the many condiments that accompany it. The first sauces during the Middle Ages that accompany pasta were mainly based on cheese, in the Renaissance the sauces became sweet and spicy, usually used on pasta cooked in meat broth. Cheese-based condiments were used both in nobles’ banquets and in simple peasant dinners. There are episodes in history where it tells of lasagna with cheese, or ravioli and macaroni, seasoned with mountains of Parmigiano Reggiano. Even Boccaccio in the Decameron praises its goodness. Also in the Renaissance, together with spicy and sweet sauces, meat and vegetable-based sauces were established, while fish-based condiments were limited to areas linked to the maritime tradition of the Italian coasts, including those of the island.