RUSTICHELLA D'ABRUZZO ORGANIC BROWN RICE PENNE RIGATE GLUTEN FREE 250gr

Loved all over the Peninsula, penne rigate are characterized by the typical oblique "nib" cut, proverbial for their versatility in the kitchen thanks to the "design" that allows you to better retain any sauce inside, and the presence of deep grooves that favor the condiments to adhere better. Produced with only 100% organic brown rice flour and with an artisan production process characterized by slow drying at low temperature, they retain all their organoleptic properties and are perfect for the preparation of pasta dishes with meat-based sauces, or accompanied by condiments. based on vegetables such as peppers, courgettes and artichokes. Try them also with an organic "Arrabbiata" sauce by Rustichella d'Abruzzo.

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.

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.