importers distributors of specialty foods, fine wines ... · pdf filerustichella fusilli -made...

•

Italian Food Importers

Importers & Distributors of Specialty Foods, Fine Wines & Fresh Seafood

Rustichella d'Abruzzo, surrounded by the green Vestina hills, originates from the old Gaetano Sergiacomo's pasta factory,

established in Penne in 1924. The traditional home-style manufacturing methods have been added to the product range

overcoming the borders of Abruzzo. The secret of our pasta .... ln 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 mold gives the pasta its special coarseness, which makes it better absorb sauces and improve any type of recipe.

The low drying temperature, which takes 40-60 hours depending on the shapes, preserves the nutritional value of the

pasta, and the flavor 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.

RUSTICHELLA CAPELLINI - Capellini also known as

580303 angel hair is the thinest of all long pasta shapes.

580317 An old-time children's favorite, this shape finds

itself mostly used as pastina (soup pasta).

RUSTICHELLA ANELLI NI - Anellini meaning "small

580436* little rings" in Italian, is one of the first shapes of

pasta children learn to eat in Italy.

RUSTICHELLA FEITUCCINE - From the word

580345 affettare, meaning "to slice," these ribbons are

580318* wider than tagliatelle and are made without the

use of eggs.

580355

580373*

RUSTICHELLA FREGOLA SARDA - Known as fregula

in Sardinia, this pastina (pasta for soups) is

medium in size. The name comes from the Latin

fricare because it is made by "rubbing" the flour in

a similar manner as cous-cous.

24/1.1 LB

1/26.4 LB

12/1.1 LB

12/1.1 LB 1/26.4 LB

12/1.1 LB

1/13.2 LB

www.EuroUSA.com *Special order. See your sales representative for more information.

RUSTICHELLA FUSILLI - Made as a spiral or helix,

fusilli is one of the most popular pasta cuts of


580349* Neapolitan lineage. Longer and denser, this fusillo 24/1.1 LB

(spindle) is an entwined cross that will capture

sauce between its ridges.

RUSTICHELLA GNOCCHETTE - Also know as malloredus in Sardinia, these small gnocchi are

580151 * made to look like small seashells or ridged gnocchi, but without the use of potato in the

dough.

580302 580323

580329

580344

580332*

580356

RUSTICHELLA LINGUINE - From lingue, meaning

"tongues" in Italian, this tongue-shaped long pasta

is also known as bavette.

RUSTICHELLA BUCATINI - Bucatini, coming from

the word bucato meaning "pierced" in Italian, is a

long spaghetti with a hole in the middle. It is a

very famous shape from Rome to Sicly.

RUSTICHELLA CHITARRA - Chitarra, meaning "guitar" in Italian, is a square-cut spaghetti very

traditional of Abruzzo. The dough was

traditionally rolled over a box strung with metal

guitar strings at even spacing, producing a pasta

of square shape.

RUSTICHELLA ORZO - Orzo means "barley" in

Italian because of its grain-shape. This pasta,

shaped like a melon seed, belongs to what Italians

called Pastina: pasta that is used in soups.

RUSTICHELLA PAPPARDELLE RIGATE - A wide 580352* ribbon with ridges, this is the widest flat pasta

made without the use of eggs.

12/1.1 LB

24/1.1 LB 1/26.4 LB

24/1.1 LB

1/26.S LB

24/1.1 LB

12/1.1 LB

24/1.1 LB


RUSTICHELLA PRIMOGRANO PENNE LISCE - The


580304 original "quill" or "fountain pen" shape attributed 24/1.1 LB

580298* to be originally from Genoa. Pasta tubes cut 12/1.1 LB

diagonally, which helps capture the sauce.

RUSTICHELLA PENNE RIGATE - One of Italy's most

580305 popular cuts, penne rigate has a wider tube than

580322 the original penne ("quills"), but rigate ("with

ridges") on the outside.

RUSTICHELLA FARRO PEN NE RIGATE - One of

580347* Italy's most popular cuts, penne rigate has a wider

tube than the original penne ("quills"), but rigate

("with ridges") on the outside.

RUSTICHELLA PRIMOGRANO SAG NE A PEZZI -

Sagne a Pezzi, meaning "short broken pieces of

580297* lasagna," is made in a similar fashion as pizzichi,

using a thin, curled lasagna die, then cut into

squares about 1 inch in length. Soft, supple

texture and quite amusing on the palate.

RUSTICHELLA SPAGHETII - From the Italian word

580301 spago meaning "string or thread," there is no

580325 pasta in the world more famous than this. With its

rough texture and incredible bite, the Rustichella

d'Abruzzo spaghetti is for the true pasta lover.

RUSTICHELLA TROFIE - The most typical of

580354 Ligurian shapes, trofie are always served with

580315 pesto and green beans when in season. The name

is derived from a Greek word meaning

"nourishment."

RUSTICHELLA TUBETIINI RIGATE - Very small

ridged tube pieces, very typical of the area around

580518 Bari in Puglia, as well as in Sicily. Also known as

ditali ("thimbles") or denti di vecchia ("old

woman's teeth").

24/1.1 LB

1/26.4 LB

12/8.8 oz

12/1.1 LB

24/1.1 LB

1/26.4 LB

12/8.5 oz 1/13.2 LB

24/1.1 LB


RUSTICHELLA WHOLE WHEAT PENNE RIGATE -

Serve with your favorite sauce. Ideal for sauces


580314 with ground meat, game or vegetables so that the 12/1.1 LB sauce is trapped in the middle and on the points.

A good choice for making pasta salad.

RUSTICHELLA WHOLE WHEAT SPAGHETTI - From

the Italian word spago meaning "string or thread," 580313 there is no pasta in the world more famous than 12/1.1 LB

580331

this. With its rough texture and incredible bite,

this spaghetti is for the true pasta lover.

RUSTICHELLA ZITE - A smooth, medium tube

made by cutting Ziti, one of the most traditonal

long pasta with a hole in the middle. Chewy and

dense.

RUSTICHELLA RICCIA LUNGA - Twice as long as

580522 regular riccia, curly - edged riccia lunga is visually

stunning and fun to eat.

RUSTICHELLA CANDELE LUNGHE - Candele

24/1.1 LB

12/1.1 LB

580521 (candles) are long tubes of pasta that flatten when 12/1.1 LB cooked for an amusing and deliciously chewy bite.

580523

RUSTICHELLA SPAGHETTI LUNG HI - The original

spaghetto of Rustichella d' Abruzzo! Taste the

difference. There is no pasta in the world more

famous than spaghetti, but with its rough texture and incredible bite, the Rustichella d'Abruzzo

spaghetti rises above the rest.

RUSTICHELLA RIGATONCINI - The small version of

580343 rigatoni ("ridged") tubes. Larger than a penne 580339 rigate, but cut across rather than slanted. One of

the most popular southern Italian shapes.

12/1.1 LB

24/ 1.1 LB 1/26.4 LB


580334

580520*

580390

580395

580525

580326

580504*

RUSTICHELLA PIZZICHI DI FARRO - Pizzichi means

"pinches, nips or bites" in Italian. Extruded with

the sma ll lasagna dies and then cut into a 1-inch

diamond shape.

RUSTICHELLA CANNELLONI - Cannelloni, meaning

"large reeds" in Italian, are usually large sheets of

pasta rolled around stuffing and then baked. After

World War II, the shape became very famous in

the US as Manicotti.

RUSTICHELLA ORGANIC CORN FUSSILI - Made as

a spiral or helix, fusilli is one of the most popular

pasta cuts of Neapolitan lineage. Longer and

denser, this fusillo (spindle) is an entwined cross

that will capture sauce between its ridges.

GLUTEN FREE

RUSTICHELLA ORGANIC CORN SPAGHETII -

Rustichella d'Abruzzo corn pasta is made with only

organically grown corn from Northern Italy and

spring water. GLUTEN FREE

RUSTICHELLA ORGANIC CORN RIGATONI -The

organic corn rigatoni is shaped as wide, thick tube

pasta - also known as maccheroni - with wide

ridges on the outside, cut across. One of the most

typical shapes in Rome and Sicily. GLUTEN FREE

RUSTICHELLA ORGANIC FARRO SPAGHETII -

From the Italian word spago meaning "string or

thread," there is no pasta in the world more

famous than this. With its rough texture and

incredible bite, this spaghetti is for the true pasta

lover.

RUSTICHELLA ORGANIC FUSSILI - Originally made

by wrapping a bucatino around a knitting needle

by Neapolitan housewives, these twice-as-long

curly fusilli are very popular due to their hollow

bite.


12/8.8 oz

12/8.8 oz

0 ~ 1

12/8.8 oz

12/8.8 oz

12/8.8 oz

12/8.8 oz

12/1.1 LB


RUSTICHELLA ORGANIC SPAGHETTI - From the Italian word spago meaning "string or thread,"

580501 * there is no pasta in the world more famous than this. With its rough texture and incredible bite,

this spaghetti is for the true pasta lover.


12/1.1 LB

RUSTICHELLA ORGANIC LINGUINE - Usually

served with olive oil, garlic and tiny clams, this 580502* 12/1.1 LB

shape is used throughout Italy, mostly with fish or

580507*

580366

shellfish sauces.

RUSTICHELLA ORGANIC PENNE -The original

"quill" or "fountain pen" shape attributed to be originally from Genoa. Pasta tubes cut diagonally,

which helps capture the sauce.

RUSTICHELLA ORGANIC MEZZEMANICHE -

Mezzemaniche meaning "short sleeves" in Italian, is a wide, ridged tube. It's as wide as rigatoni but

half its length.

RUSTICHELLA ORGANIC RICE SPAGHETTI - With the ever-changing culinary and dietary needs

580388 around the world, Rustichella d' Abruzzo

introduces a line of gluten free pasta made with alternative grain selections. GLUTEN FREE

RUSTICHELLA ORGANIC RICE PENNE RIGATE -One of Italy's most popular cuts, penne rigate has

12/1.1 LB

12/1.1 LB

12/8.8 oz

580387 a wider tube than the original penne ("quills"), but 12/8.8 OZ rigate ("with ridges") on the outside. GLUTEN

580309 580324

FREE

RUSTICHELLA ORECCHIETTE - Orecchiette

meaning "little ears," is the most famous pasta from Puglia. Done by pressing the dough with the

thumb, this pasta is also known as Orecchie di Prete in Abruzzo, meaning "the ears of the priest."

12/8.8 oz 1/13.2 LB


RUSTICHELLA CALAMARATA - Resembling

580357 calamari rings, this pasta is very famous in Campania and Southern Italy.

RUSTICHELLA CANNOLICCHI - annolicchi are

typical razor shells from clams of the Adriatic Sea .

580509* This short tube pasta mimics that shape. It is a

tight, twisted flat strip of pasta with edges that

keeps its beautiful shape once cooked, capturing

the sauce in the middle.

RUSTICHELLA CONCHIGLIONI - Large seashells

580519* with a ridged outside and a smooth cup, mostly used for stuffing.

RUSTICHELLA EGG FETTUCCINE - Meaning little

ribbons, fettucine is the Roman relative of 580513* tagliatelle from Bologna. Thicker and wider than

tagliatelle, it is the typical Sunday lunch pasta in

many corners of Italy today.

RUSTICHELLA EGG TAGLIATELLE - From the Italian

word tagliare, meaning "to cut," as tagliatelle was

580338 traditionally hand-made and cut with a knife. This

pasta is mostly associated with Bologna, but today

is very common throughout Italy.

RUSTICHELLA FARFALLONI - Farfalloni, meaning

"big butterflies" in Italian, are a bigger bow-tie

580341 than those commonly available, bearing soft ridges on the surface in order for the pasta sauce

to adhere to it.

RUSTICHELLA FUSILLI COL BUCO - Originally made

by wrapping a bucatino around a knitting needle

580310 by Neapolitan housewives, these twice-as-long

curly fusilli are very popular due to their hollow

bite.


12/1.1 LB

12/1.1 LB

12/1.1 LB

12/1.1 LB

12/8.8 oz

12/1.1 LB

12/1.1 LB


580312

580328

580370*

580335

580351*

580340*

580363*

580320

RUSTICHELLA EGG GARGANELLI - Garganelli is

one of the most typical pasta of Emilia-Romagna.

The name comes from garganel, or the esophagus

in the end of a chicken neck, a short tube with

ridges all around. This pasta shape is made with a

small square of egg pasta, wrapped around a

encil or a wooden stick then rolled over a etine

RUSTICHELLA LASAGNE - One of the oldest

preparations of pasta in Italy, lasagna is said to be the name used by the Romans and throughout

Medieval texts. Today it is associated with one of

the most famous and laborious dishes of Italian

cuisine.

RUSTICHELLA LASAGNE GIANT- Enjoy the

pleasurable bite and flavor of Rustichella

d'Abruzzo pasta in any of your lasagna

preparations.

RUSTICHELLA LEMON EGG FETTUCCINE - Sicilian lemon zest is mixed into the supple egg dough to

augment its yellow color and create a supple pasta full of sweet aromas with a tangy flavor.

RUSTICHELLA CENCIONI - Cencioni, meaning "big

rags" or "dish cloths" in Italian, is the most dense

pasta produced by Rustichella d'Abruzzo. The

pasta is made by rolling the dough with a thin

rolling pin creating an oval with a different texture

on each side.

RUSTICHELLA CHESTNUT EGG TAGLIATELLE -

With 30% chestnut flour mixed into the dough,

this sweet pasta is typical of the Apennine

mountains and served at many ski resorts during the holiday season.

RUSTICHELLA CAVATELLI - From an Italian expression of cavare, meaning "to get, to carve,"

this small pasta has the five thumbprints

reminiscent of the motion of getting or grabbing

something. The fingerprints are left on the dough

from the slight rolling motion of the pasta-maker.


12/8.8 oz 1/13.2 LB

12/8.8 oz

12/1.1 LB

12/8.8 oz

12/8.8 oz

12/8.8 oz

12/8.8 oz


RUSTICHELLA EGG PAPPARDELLE - These wide,

580311 classic noodles show off the pasta's silky texture.

Traditionally used with slowly cooked, chunky

sauces.

RUSTICHELLA PASTA AL CEPPO- Pasta al ceppo, meaning "pasta rolled by a stick," has the same

580307 size and shape of a cinnamon stick. This 580321 delightfully chewy, meaty pasta keeps its unusual

shape when cooked and captures the sauce in the middle.

RUSTICHELLA EGG PORCINI FETTUCCINE - Ground

580515* dried porcini mushrooms are mixed into the

dough to create a wonderful dark-brown colored

pasta with wood and oaky flavors.

RUSTICHELLA RICCIA - Riccia, meaning "curly" in

580348* Italian, is a flat pasta shape similar to a lasagna ribbon, but thinner and with curly edges.

580516*

RUSTICHELLA EGG SAFRON FETTUCCINE - Golden

saffron powder is infused in the egg mixture to

produce a supple egg fettuccine scented with the

unique aroma and flavor of Italian saffron.

RUSTICHELLA SPAGHETTI NERO DI SEPPIA - The

black ink of the squid is mixed into the pasta to

580350 make this spaghetti. Serve with a spicy fish sauce

or Arrabbiata. Wonderful with simply olive oil,

garlic and chopped parsley.

580308

580327

RUSTICHELLA STROZAPRETTI - Known as

Stringozzi, of Friuli origins, strozzapreti literally

means "priest stranglers," in reference to the

popular belief of the great appetite of priests.

Very uneven in texture with an unusual bite.


12/8.8 oz

12/1.1 LB

1/26.4 LB

12/8.8 oz

12/1.1 LB

12/8.8 oz

12/1.1 LB

12/8.8 oz 1/13.2 LB


580514

580152

580346

RUSTICHELLA EGG TAGLIATELLE CAPRICCIO -A

tagliatelle with edges resembling a saw.

RUSTICHELLA TORCHIO - Torchio, meaning

"press" in Italian, is shaped as a grill or hydraulic

press. The torch-like shape, also known as

campane ("bells"), has different textures when

cooked and will cup sauce beautifully.

RUSTICHELLA TRENNE -A futuristic, architectural

580306 shape designed by Rustichella d'Abruzzo with

580319 angles and pointy ends. Trenne is a proprietary

word made up from triangular and penne.

580372

RUSTICHELLA PACCHERI - Said to be named after

the Neapolitan expression Paccaria, which means

"slaps," paccheri is a large tube that is a huge

favorite throughout Italy.


12/8.8 oz

12/1.1 LB

1/26.5 LB

24/1.1 LB

1/26.4 LB

12/1.1 LB


importers distributors of specialty foods, fine wines ... · pdf filerustichella fusilli -made...

Documents