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Rustichella d'Abruzzo, found deep in the green Vestine hills, takes its origins from the old pasta factory, Gaetano Sergiacomo. Founded in Penne in 1924, it wanted to conserve the tradition of homemade production, focusing on special and regional shapes to go beyond the boundaries of Abruzzo.
The secret of our pasta....
In the family firm Rustichella d'Abruzzo, the best durum wheat semolina is selected and mixed with mountain water with the same care and tradition of the past.
The exclusive bronze mould gives the pasta its special coarseness, which makes it better absorb sauces and improve any type of recipe.
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The low drying temperature, which takes 40-60 hours depending on the shapes, preserves the nutritional value of the pasta, and the flavour of the wheat comes across wonderfully during cooking.
Strict quality controls preside over every phase of production, from the arrival of the raw ingredients to the delivery of the goods. Tradition and technology unite perfectly to give life to a product with high qualitative standards, which is confirmed by the ISO 9002
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OCTOBER 2012
"homemade italian tomato sauce recipe with san marzano tomatoes."
Ingredients for 4 people: 1 cup small diced sweet onion, 3 cloves garlic, smashed and chopped, 1/2 cup white wine, 1 28 oz.can san marzano tomatoes (smashed by hand and basil removed), 1/4 cup extra virgin olive oil, salt to taste.
Method: Heat 1 TBS extra virgin olive oil in a medium saucepan.
Add onions and garlic and cook over med/low heat until onions are soft but not brown. Add wine and turn up heat to evaporate alcohol. Add tomatoes and simmer until sauce is thick and the water from the tomatoes is cooked out, about 30-40 minutes.
Add the rest of the olive oil and season with salt.
Sauce should be thick and shiny. Serve with your favorite pasta and some really good parmesan.
GOOD APPETITE !!
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