Net wt. 17.6 oz/500 g
Orzo Salad with Lentils and Zucchini. This is delicious and quick to prepare. Our Umbrian Lentils are perfect as they retain their shape and flavor to make this a stand out salad, served warm or cold. Check out the recipe here, NY Times Cooking.
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The famous Orzo pasta made with durum wheat semolina and pure mountain water. You can use Orzo pasta in plenty of combinations, from adding to soup or broth, to making risottos and salads, or simply seasoned with cherry tomatoes, fresh mozzarella, basil, and olive oil.
Centuries of expertise and love of the very best quality make this pasta from the Abruzzo region of Italy the favorite of the world’s top chefs. Rustichella d’Abruzzo has been served at the White House and was a favorite of Luciano Pavarotti, among others. Rustichella d’Abruzzo is synonymous with quality and excellence. At this family-run artisanal pastificio in Abruzzo, they always craft their pasta using top-quality flours and pure spring water from the Apennine Mountains. The various pastas are extruded through hand-carved bronze dies for a rustic texture that holds sauce beautifully, then air-dried for up to 56 hours to further develop the flavor. Rustichella d’Abruzzo is part of the cultural and historic heritage of Italy.
Ingredients: durum wheat semolina, water
Net wt. 17.6 oz/500 g
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