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Savory panettone "salato" Rustichella d’Abruzzo with dried San Marzano cherry tomatoes and pecorino romano cheese.
In the mornings of holidays, in the alleys of the small Abruzzo villages, a perfume that cannot be resisted is released, that of the "Torta Abruzzese", a bread with an intense yellow color, due to the abundant presence of eggs, particularly soft and light, with a sweet and salty taste at the same time. Obtained from a slow leavening with mother yeast, it wants to be a tribute to the Abruzzese cake by reinterpreting it and enriching it with typical traditional ingredients. To a light and leavened dough we added dried tomatoes, aged pecorino and poppy seeds. This cake will evoke in your palates the flavors of transhumance and the scents of the grassy fields of the Abruzzo sheep tracks. From finger food tables to buffets, inviting to accompany cold cuts and cheeses and ideal for tasting young red wines, with an intense bouquet. Excellent for a toast paired with a good glass of Prosecco.
The product being handmade is available only during the Christmas holidays.
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.
Set up in 1924, Rustichella d’Abruzzo once was as small artisan pasta laboratory. The artisan production method is the same as followed in the past time, and Rustichella d’Abruzzo’s pasta cuts are easily recognized at a glace. Located in the Abruzzo region, the pasta factory uses the best ingredients to make traditional and special durum-wheat pasta according to the old tradition.
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.
10 Good Reasons to buy Rustichella d’Abruzzo:
Selected and certified durum wheat semolina with high protein content
Artisan production method
Use of bronze dies
Slow drying process at low temperature
High roughness of pasta surface
Prefect absorbents of the pasta sauces and seasonings
Excellent taste and perfume of wheat
Research and innovation
Respect of the environment
100% recyclable packaging and usage of natural inks
Ingredients: WEAT flour (GLUTEN), BUTTER, EGG yolks, pecorino romano CHEESE 10% (sheep's MILK, RENNET, salt), dried San Marzano tomatoes 7%, sugar, natural YEAST (WHEAT flour), honey, extra virgin olive oil, mono- and diglycerides, salt, MILK, pepper, oregano, chilli, icing (EGGS, poppy seeds, sesame, salt). May contain traces of walnuts.
Average nutritional values (per 100gr):
Energy 1524kj / 364kCal
Protein 5.9gr
Carbohydrates 54gr
of which sugars 32.5gr
Fat 13.7gr
of which saturates 8.9gr
Dietary fiber 2gr
Salt 0.5gr
| Country | Italy |
| Premium food producer | Rustichella d'Abruzzo |
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