Rustichella

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Larger than the classic format (6 cm long and 1.8 cm wide), the Rustichella d'Abruzzo Fusilloni are cooked by the Chefs Arcangelo Dandini (Ristorante L'Arcangelo, Rome) and Pasquale Torrente...

Made from top-quality durum wheat semolina and a high percentage of fresh, free range eggs (six to seven eggs per two pounds of flour!), Rustichella d'Abruzzo Egg Pasta is extruded through bronze...

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They are the most famous and sold format in the world, the symbol of Italianness abroad. They owe their name to their resemblance to "small strings" due to their thin and elongated shape and are...

Producer: Rustichella d'Abruzzo Region: Abruzzo