Restaurant
Description
Format of artisan pasta flavoured with red chilli, similar to Spaghetti but with a larger diameter, it almost necessarily goes well with Rustichella d’Abruzzo Arrabbiata or Amatriciana sauce for lovers of intense flavours or can be delicately seasoned with an Extra Virgin Olive Oil INTOSSO Rustichella Olive Oil or a condiment of Anchovies and Chilli in Rustichella d’Abruzzo Extra Virgin Olive Oil, for the diehards of chilli. Rustichella d’Abruzzo Italian pasta is made according to old artisan practices, using only the best durum wheat semolina and pure mountain water. The drying process is carried out for up to 50 hours at low temperatures, as opposed to industrial pasta makers who dry pasta at high temperatures for much shorter periods of time.
