Promoted
Rustichella d'Abruzzo
Rustichella d'Abruzzo Cannelloni
8.8 oz
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Rustichella d'Abruzzo brings the traditional Abruzzo cannellone back to your tables, the one that is still prepared by hand by grandmothers with so much love. Made with a sheet of bronze-drawn wheat semolina and slowly dried at a low temperature, the Cannelloni are only to be seasoned and baked directly raw for 40 minutes. We recommend the following fillings to make at home: with fresh ricotta, sautéed vegetables, a sprinkling of Abruzzo pecorino cheese and a drizzle of Rustichella INTOSSO Extra Virgin Olive Oil, or with a Rustichella PrimoGrano Abruzzo Pear Tomato Ragout and Abruzzo sausage made of meat or liver.
Italians believe that their country's finest pasta comes from Abruzzo. There, east of Rome, the combination of grain grown under salty Adriatic breezes and water from pure mountain springs, has long been said to work magic. In the town of Pianellla, artisan pasta-maker Gianluigi Peduzzi of Rustichella d' Abruzzo maintains a proud tradition started by his grandfather. Anyone accustomed to ordinary commercially made pasta will be surprised by Rustichella d' Abruzzo's distinctive character and pleasurable bite. Gianluigi begins with durum wheat semolina and mixes it with pure spring water. The dough is extruded the same hand-carved bronze dies that his grandfather used a century ago, giving the pasta a subtle texture that holds sauce beautifully. Many of the shapes are then cut by hand. Most packaged pastas are flash-dried in an oven for a few hours, but Rustichella d' Abruzzo's are air dried in temperature-controlled chambers for 56 hours, thus adding another dimension to their flavor and texture. Taste our pasta while you are still cooking it and before adding any sauce. You will fully appreciate the taste of durum wheat semolina. Cook it until still firm, drain and serve. If you wish to add some grated cheese to it (parmesan cheese or sheep's cheese), do it before adding the sauce. The taste of the pasts will be even stronger. Now add the sauce you prefer. Because O fits rough surface, our pasta is a perfect match for your favorite sauces.
Italians believe that their country's finest pasta comes from Abruzzo. There, east of Rome, the combination of grain grown under salty Adriatic breezes and water from pure mountain springs, has long been said to work magic. In the town of Pianellla, artisan pasta-maker Gianluigi Peduzzi of Rustichella d' Abruzzo maintains a proud tradition started by his grandfather. Anyone accustomed to ordinary commercially made pasta will be surprised by Rustichella d' Abruzzo's distinctive character and pleasurable bite. Gianluigi begins with durum wheat semolina and mixes it with pure spring water. The dough is extruded the same hand-carved bronze dies that his grandfather used a century ago, giving the pasta a subtle texture that holds sauce beautifully. Many of the shapes are then cut by hand. Most packaged pastas are flash-dried in an oven for a few hours, but Rustichella d' Abruzzo's are air dried in temperature-controlled chambers for 56 hours, thus adding another dimension to their flavor and texture. Taste our pasta while you are still cooking it and before adding any sauce. You will fully appreciate the taste of durum wheat semolina. Cook it until still firm, drain and serve. If you wish to add some grated cheese to it (parmesan cheese or sheep's cheese), do it before adding the sauce. The taste of the pasts will be even stronger. Now add the sauce you prefer. Because O fits rough surface, our pasta is a perfect match for your favorite sauces.