{"title":"Rustichella d'Abruzzo","description":"\u003ch2\u003eRustichella d’Abruzzo – Best Italian Pasta\u003c\/h2\u003e\n\u003cp\u003eRustichella d’Abruzzo has been making the best Italian pasta in Abruzzo since 1924. That's when Gaetano Sergiacomo, son of a mill owner, founded the pasta factory Pastificio Rustichella d’Abruzzo. The home of the Pastificio is a small village, aptly named after an Italian pasta shape: Penne.\u003c\/p\u003e\n\u003ch3\u003eRustichella d’Abruzzo – Pasta from the Best Flour\u003c\/h3\u003e\n\u003cp\u003eMaking pasta is a philosophy and an artisanal art. Since the dough consists of only a few ingredients like flour, eggs, and salt, or durum wheat flour, water, and salt, the quality of these ingredients is of utmost importance. The miller's son was always aware of the role played by the quality of the flour, as Abruzzo is known as Italy's granary.\u003c\/p\u003e\n\u003cp\u003eThus, Rustichella d’Abruzzo pasta is traditionally made from the best durum wheat flour and the soft spring water of Abruzzo. First, the dough is kneaded until it becomes supple, then it is allowed to rest before being kneaded again and extruded through traditional bronze dies. The bronze process gives the pasta a rough surface, which later ensures that the sauce served with the pasta can be wonderfully absorbed by the noodles, and the pasta still remains al dente. The slow drying over 50 hours at only 35 degrees is also a crucial step in pasta production.\u003cbr\u003eMaking pasta is a skill that is part of Italy's cultural heritage. Gian Luigi Peduzzi, the grandson of the company's founder, is rightly proud that Pastificio Rustichella d’Abruzzo contributes to this. With the same passion for good pasta as Gaetano once had, he now leads the pasta factory in the province of Pescara in its fourth generation.\u003c\/p\u003e\n\u003cp\u003eLuciano Pavarotti, once one of the most famous opera singers of his time, was a fervent fan of Rustichella pasta. The fan mail, in which he praises the noodles above all else, is now treasured like a valuable artifact.\u003c\/p\u003e","products":[{"product_id":"rustichella-dabruzzo-spaghetti-500g","title":"Durum wheat spaghetti","description":"\u003ch2\u003eRustichella d'Abruzzo – Spaghetti – Italian Durum Wheat Semolina Pasta\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eSpaghetti\u003c\/strong\u003e from \u003cstrong\u003eRustichella d'Abruzzo\u003c\/strong\u003e are the classic Italian pasta made from 100% durum wheat semolina. Translated, spaghetti means as much as small strings. Spaghetti is the most well-known and popular Italian pasta shape.\u003c\/p\u003e\n\u003cp\u003eThe wonderfully rough, light-colored pasta is pleasantly full-bodied and combines perfectly with all kinds of sauces. Spaghetti tastes great with light, fruity tomato sauces, with aglio-olio-peperoncino, and generally with oil or butter-based sauces, with finely chopped vegetables and herbs. In Southern Italy, bottarga is often shaved over it. The cooking time for the pasta is 9-11 minutes.\u003c\/p\u003e\n\u003ch3\u003eRustichella – Spaghetti from Abruzzo\u003c\/h3\u003e\n\u003cp\u003eAbruzzo in Central Italy is a fascinating region that combines sea and mountains. Even in summer, you can ski in the mountains. The cuisine is rustic; in the hilly hinterland, it is hearty and meat-focused, while on the coast, it is dominated by fresh fish. Durum wheat pasta, like these spaghetti, in any form, are a Primi Piatti for the evening meal.\u003c\/p\u003e\n\u003cp\u003eIn 1924, Gaetano Sergiacomo, who grew up as the eldest of seven children in a miller's family, founded Pastificio Rustichella d'Abruzzo. And appropriately so, in a small town in the province of Pescara called Penne. Since he knew about the quality of the flour, Gaetano only processed the best durum wheat flour and the soft spring water of Abruzzo into the best pasta.\u003c\/p\u003e\n\u003cp\u003eTo this day, nothing has changed in the production of the pasta, even though the company now delivers pasta from Abruzzo all over the world. The pasta dough for the spaghetti, which consists only of semolina and water, is drawn through traditional bronze dies, and this, along with the slow drying over 56 hours at 35 degrees, results in a rough pasta surface that remains evenly al dente and perfectly absorbs sauces. The spaghetti are packaged in the legendary brown paper bag with the Rustichella d'Abruzzo logo.\u003c\/p\u003e\n\u003cp\u003ePasta production in Italy is part of the cultural heritage, and Gian Luigi Peduzzi, the founder's grandson, is proud of that. He successfully manages the Pastificio in its fourth generation. Not only opera singer Luciano Pavarotti was a big fan of Rustichella d'Abruzzo. You too can enjoy the best al dente pasta from Italy.\u003c\/p\u003e","brand":"Rustichella","offers":[{"title":"500 g","offer_id":53071132328270,"sku":"040VIA4312","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rustichella-d-abruzzo-spaghetti.jpg?v=1750977795"},{"product_id":"rustichella-dabruzzo-penne-rigate-500g","title":"Penne Rigate Durum Wheat Semolina","description":"\u003ch2\u003eRustichella d'Abruzzo – Penne Rigate – Italian durum wheat semolina pasta\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ePenne Rigate\u003c\/strong\u003e from \u003cstrong\u003eRustichella d‘Abruzzo\u003c\/strong\u003e are a classic Italian pasta made from 100% durum wheat semolina. \"Penne\" translates roughly to \"striped quills.\" These diagonally cut tubular pasta are an indispensable part of Italian cuisine, especially in Penne all'Arrabbiata. They are one of the most well-known and popular Italian pasta shapes.\u003c\/p\u003e\n\u003cp\u003eThis wonderfully rough, light-colored pasta is pleasantly full-bodied and pairs perfectly with all kinds of sauces. Penne Rigate taste great with aromatic tomato sauces, with aglio-olio-peperoncino, and indeed with any oil- or butter-based sauces, with diced vegetables, tuna, or ragout.\u003c\/p\u003e\n\u003ch3\u003eRustichella – Penne Rigate from Abruzzo\u003c\/h3\u003e\n\u003cp\u003eAbruzzo in Central Italy is a fascinating region that combines sea and mountains. Even in summer, you can ski in the mountains. The cuisine is rustic; in the hilly hinterland, it is hearty and meat-focused, while on the coast it is dominated by fresh fish. Durum wheat pasta in any form is part of the evening menu as Primi Piatti.\u003c\/p\u003e\n\u003cp\u003eIn 1924, Gaetano Sergiacomo, who grew up as the eldest of seven children in a miller's family, founded Pastificio Rustichella d’Abruzzo. And fittingly, in a small town in the province of Pescara called Penne. Knowing the quality of the flour, Gaetano only processed the best durum wheat flour and the soft spring water of Abruzzo into the finest pasta.\u003c\/p\u003e\n\u003cp\u003eTo this day, nothing has changed in the production of the pasta, even though the company now delivers pasta from Abruzzo all over the world. The pasta dough, consisting only of semolina and water, is extruded through traditional bronze dies. This, combined with slow drying for over 56 hours at 35 degrees, results in a rough pasta surface that remains consistently al dente and perfectly absorbs sauces. The Penne Rigate are packaged in the legendary brown paper bag with the Rustichella d'Abruzzo logo.\u003c\/p\u003e\n\u003cp\u003ePasta making is part of Italy's cultural heritage, and Gian Luigi Peduzzi, grandson of the company founder, is proud of this. He successfully manages the Pastificio in its fourth generation. Not only opera singer Luciano Pavarotti was a big fan of Rustichella d'Abruzzo. You too can enjoy the best al dente pasta from Italy.\u003c\/p\u003e","brand":"Rustichella","offers":[{"title":"500 g","offer_id":53071202451790,"sku":"040VIA4341","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rustichella-d-abruzzo-penne.jpg?v=1750979733"},{"product_id":"rustichella-dabruzzo-linguine-500g","title":"Durum Wheat Linguine","description":"\u003ch2\u003eRustichella d'Abruzzo – Linguine – Italian durum wheat semolina pasta\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRustichella d'Abruzzo Linguine\u003c\/strong\u003e are a classic Italian pasta made from 100% durum wheat semolina. Linguine translates to \"little tongues,\" as linguine are like spaghetti with flattened edges, resembling a tongue (Italian \"lingua\") in cross-section. Linguine are one of the most famous and popular Italian pasta shapes.\u003c\/p\u003e\n\u003cp\u003eThis wonderfully rough, light-colored pasta is pleasantly full-bodied and pairs perfectly with all kinds of sauces. Linguine taste great with light, fruity tomato sauces, with Aglio-Olio-Acciughe (garlic, oil, anchovies, and parsley), or with pesto. The cooking time for the pasta is 9-11 minutes.\u003c\/p\u003e\n\u003ch3\u003eRustichella – Linguine from Abruzzo\u003c\/h3\u003e\n\u003cp\u003eAbruzzo in Central Italy is a fascinating region that combines sea and mountains. Even in summer, you can ski in the mountains. The cuisine is rural; in the hilly hinterland, it is hearty and meat-focused, while on the coast it is dominated by fresh fish. Durum wheat pasta in any form, like these linguine, are part of the evening menu as Primi Piatti.\u003c\/p\u003e\n\u003cp\u003eIn 1924, Gaetano Sergiacomo, who grew up as the eldest of seven children in a miller's family, founded Pastificio Rustichella d'Abruzzo. And fittingly, in a small town in the province of Pescara called Penne. Knowing the quality of the flour, Gaetano only processed the best durum wheat flour and the soft spring water of Abruzzo into the finest pasta.\u003c\/p\u003e\n\u003cp\u003eTo this day, nothing has changed in the production of the pasta, even though the company now delivers pasta from Abruzzo all over the world. The pasta dough for the linguine, which consists only of semolina and water, is extruded through traditional bronze dies. This, combined with slow drying over 56 hours at 35 degrees, results in a rough pasta surface that remains evenly al dente and perfectly absorbs sauces. The linguine are packed in the legendary brown paper bag with the Rustichella d'Abruzzo logo.\u003c\/p\u003e\n\u003cp\u003ePasta production is part of Italy's cultural heritage, and Gian Luigi Peduzzi, the founder's grandson, is proud of this. He successfully manages the Pastificio in its fourth generation. Opera singer Luciano Pavarotti was not only a big fan of Rustichella d'Abruzzo. You too can enjoy the best al dente pasta from Italy.\u003c\/p\u003e","brand":"Rustichella","offers":[{"title":"500 g","offer_id":53071452406094,"sku":"040VIA4308","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rustichella-d-abruzzo-linguine-500g.jpg?v=1750982121"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/collections\/rustichella-d-abruzzo-italienische_pasta.jpg?v=1768908845","url":"https:\/\/nurgutes.de\/en\/collections\/rustichella.oembed","provider":"nur Gutes","version":"1.0","type":"link"}