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Recent Press

90" Rapida Spaghetti - The Future of Pasta!

90" Rapida Spaghetti - The Future of Pasta!

The wait is finally over! Rustichella d'Abruzzo's newest pasta has made its debut on the US market. Already in some select gourmet shops, the 90" Rapida Spaghetti cooks to perfectly al dente in only 90 seconds. Plus, it has toothsome bite and great texture, just what you'd expect from...

Simple and Undiscovered Cuisine From Abruzzo

Simple and Undiscovered Cuisine From Abruzzo

David Rosengarten - journalist, cookbook author - is also an authority when it comes to gastronomic travel destinations. From the columns of the Huffington Post we can read about his recent trip to Abruzzo. Unique foods such as arrosticini (small lamb chunks on skewers and cooked over fire) and...

Bold Crudo Oil Meets Peppery Steaks

Bold Crudo Oil Meets Peppery Steaks

With unique recipes, compelling stories and provocative opinion pieces, Zester Daily is the smart place to go to expand your culinary horizons. Noted as a featured product last week, was our Crudo Extra Virgin Olive Oil. Dear friend and James Beard Award-winning cookbook author Julia della...

Our Extra Virgin Olive Oil Winners of 2014!

Auguri ai nostri produttori

Our Extra Virgin Olive Oil Winners of 2014!

The results are just in from both the New York International Olive Oil Competition as well as the Los Angeles County Fair Competition and we are very proud to announce the following awards: In New York: -Gold Medal for Tenuta di Capezzana -Silver Medal for Olio Verde and Titone D.O.P....

Pizzichi di Farro Summer Feast

Pizzichi di Farro Summer Feast

From the pages of the New York Times, Melissa Clark suggests this light and delightful summer dish: pizzichi di farro with vegetables. The brightness of zucchini marries perfectly with the nutty texture of the farro pasta. Add ricotta salata for a sharp twist and we recommend a drizzle...