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This pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients. We use circular bronze die plates and we dry pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40
Since The Early 1900's, Rustichella D'abruzzo Has Been Making Pasta From Two Natural Ingredients: Stone Ground Durum Flour From Hard Winter Wheat, And Pure Spring Water. The Pasta Is Extruded Through Hand Carved Bronze Dies, Some Of Which Date From The 19
Since the early 1900's, Rustichella d'Abruzzo has been making pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. The pasta is extruded through hand carved bronze dies, some of which date from the 19
Rustichella d'Abruzzo pasta is made from two natural ingredients, pure well water and stone-ground durum flour from the hard winter wheat. These ingredients, when mixed together and extruded through hand-carved 18th century bronze dies, produce a textured
Rustichella pasta is made with selected durum wheat grown in the Abruzzo region and spring water from the Apennine mountains. The wheat is stone ground and mixed to form a dough which is extruded through bronze dies.
A slightly larger pasta than penne, with ridged sides to catch more of the sauce.
Pappardelle is a large type of pasta and it differs from tagliatelle in size: they are about 13 millimetres wide and about 2 millimetres thick. The width of the ribbon is thought to enhance the flavour of the pasta. They are made with durum wheat semolina
Elsa vinegars come from specific grape varietals typical of the area of origin, aged in precious wood vats and barrels. Velvety, dense, sweet and full bodied, these vinegars are the gourmet ingredient for classic, refined and creative dishes. Excellent al
This Condiment of Balsamic Vinegar of Modena is handcrafted using only the best product and utmost skill, through a complex process of aging.
Fine, old sherry vinegars have the depth and complexity rivaling the traditional balsamic vinegars of Modena. Their greater volume and underlying acidity, however, make them more appropriate in culinary applications calling for vinegar. Cepa Vieja from Vi
Agrumato Extra Virgin Olive Oil is pressed with lemons in Abruzzo. As the olives are crushed, lemons are added to the mix and thereby infused with the lemon flavor. This method produces the authentic flavor of lemons, unlike other products that use lemon
This new premium balsamic is thick and rich with a nice balance between sweetness and acidity. The initial balsamic flavor finishes with a hint of molasses and vanilla. Drizzle over ripe tomatoes, parmesan cheese and vanilla ice cream.
Naturally enhance the flavors of your food with this pure and flaky sea salt. Ideal for cooking or seasoning dishes for clean, fresh taste without the bitterness. Simply crush over foods. Made using only traditional methods with no additives
Italian Products Black Truffle Salt 10% is a specialty imported blend of ground Italian black truffle and sea salt, irresistible in the kitchen. The black truffle salt is used over cooked egg dishes, tossed in pasta, on pâté or foie gras, or sprinkled on
Boetje's award-winning stone ground mustard has been a favorite among households for over 100 years.