$9.95
In stock
Net wt. 17.6 oz/500 g
Caramelized Corn and Asparagus Pasta with Ricotta. A really delicious twist with the caramelized corn, goes great with any spaghetti or chitarra pasta. Find the recipe here at NY Times Cooking.
The Abruzzo region in Italy late afternoon.
Italy on the world map.
This delightful organic spaghetti takes you back to the simple flavors of old Italy and is named for the Italian senator that helped promote the agrarian reform of the 20th century, Raffaelle Cappelli. This heirloom durum wheat variety is harvested in the autumn. 100% organic, this variety has a high protein content and is almost amber in color, with a sweet malty taste.
This organic spaghetti is traditionally paired with fish and seafood-based sauces or tossed with pesto and Parmeggiano-Reggiano. Another delicious preparation is with clams or mussels, garlic, and olive oil. A favorite is Pasta con le Sarde (pasta with sardines), prepared with sardines, anchovies, pine nuts, and raisins.
Centuries of expertise and love of the very best quality make Rustichella d’Abruzzo pasta, olive oils, and pantry items 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. The olive oils and pantry items are crafted with the traditional artisanal methods from centuries past. Rustichella d’Abruzzo is part of the cultural and historic heritage of Italy.
(Certified Organic by the European Union (EU).)
Net wt. 17.6 oz/500 g
Shipping calculated at checkout.
