Rustichella d'Abruzzo Fusillotti 1kg
Originally from northern Italy, this short-form pasta with a typical papillon shape is featured on the tables of Emilia-Romagna, Abruzzo and Puglia. The best known recipes want the Farfalloni cooked with cream and salmon, peas and speck or with a pumpkin, nutmeg and Parmigiano Reggiano fondue. This format is also very well suited to different types of sauce such as the classic Tomato and Rustichella d'Abruzzo Basil, also with the plus of the Bio, accompanied by a string of Rustichella Extra Virgin Olive Oil flavored with Peperoncino. Cooking time: 11-13 minutes.