SWEET DOVE OR CHIC JEWEL?

COLOMBA RUSTICHELLA , SWEET DOVE OR CHIC JEWEL?
Text and Photos by Cesare Zucca


Colomba di Pasqua is a traditional Italian Easter yeast bread. It is shaped like a dove (colomba in Italian), the symbol of peace and resurrection. The birth of the colomba dates back to the year 572, when King Alboin,after three years of siege, captured the town of Pavia in northern Italy on Easter Eve. Evading the  guards, an old baker was able to reach the king and offer a dove-shaped leavened bread. “Alboin,” he said, “I offer this symbol, as a tribute to peace, on Easter day.” The sweet scent and the convincing message persuaded the king to give a promise of peace.
That’s the legend…Today Rustichella d’Abruzzo celebrates Easter with its own exclusive and elegant version of the colomba (typical Italian Easter cake): Gioiello (jewel in italian) made with a soft Ofella dough without candied fruits and the sugar and almond crumbs on top. Instead, it has a cover of the finest white chocolate. The elegant decorative silky foulard and the jewel pin give an exclusive and unique look to this confectionery speciality by Rustichella d’Abruzzo. The colomba Gioiello is an exclusive proposal to taste in family and is perfect for an original Easter gift. Available in pink, yellow and light blue package.Typical Easter confectionery speciality, symbol of peace and purity, the colomba is a naturally leavened cake, enriched with candied fruits and a crispy coating of glaze and almonds. Originally from Northern Italy, well-known and loved throughout all Italy, the colomba is the delicious dessert that ends an Easter lunch with family, soft and perfumed from the very first taste. Made with a soft “Pasta Madre” (sourdough) obtained through a controlled artisan production process, in order to have its natural leavening, Rustichella d’Abruzzo colomba is presented with a pink, yellow or light blue flower-themed package, warm-looking and appealing, with really unique fragrance, lightness and taste.INFO

Casa Rustichella

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PANETTONE CAKE WITH A FRUITY TWIST FROM ABRUZZO

There are several legends about the birth of the Milanese panettone.
The most common dates back to the 1476. It tells of Ugo, a young falconer
who worked for Ludovico il Moro, the Duke of Milan.
The boy was secretly in love with Adalgisa, daughter of Toni, the most popular baker in Milan. To spend more time with her, Ugo managed to become a pastry cook apprentice. Christmas was coming, and Ugo wanted to give a twist to the usual bread.He sweetened up the dough, adding sugar, butter, eggs, raisins and chopped candied fruits, then he cooked and shaped it like a giant muffin.The novelty instantly became the talk of the town. Everybody wanted the new Toni’s bread (pan de Toni) soon named panettone.


There’s another side to the story. The Peduzzi Family (with Gaetano Sergiacomo, founder of Rustichella d’Abruzzo in 1924 and grandfather of the current Owners Maria Stefania e Gianluigi Peduzzi) moved from Valle d’Intelvi (Como) to Chieti (Abruzzo) in 1800, bringing with them all the Lombard culinary influences and starting the generation of high quality Food & Wine.
Here comes the artisanal production of this panettone labelled Rustichella D’Abruzzo from natural sourdough starter yeast, a mixture of flour and water. Each day throughout the entire year (including holidays), 10 kg of dough known as the Starter is prepared. It is composed exclusively of flour, water and 1 kg from the previous days Starter.
Aside from the classic taste, Rustichella d’Abruzzo proposes other real proper pleasures for your palate: the typical Black Cherry Panettone, for those who don’t like raisin and candied fruits (but don’t want to renounce to the tastiness of the typical Christmas sweet),

 

Another taste for the Figs and Chocolate Panettone, candied fruits and raisins free, made of irresistible dark chocolate drops and dry dotted figs from Cosenza. A tasty voyage discovering of Bella Italia from north to south, from the knowledge of the Pastry Master to the generosity of the sun that kisses the most desirable fruits of Italy.


INFO
https://www.rustichella.it/?lang=en

DUBAI CELEBRATES WORLD PASTA DAY 2018

26 members representing 18 countries (Argentina, Belgium, Brazil, Canada, Chile, Colombia, Costa Rica, France, Germany, Iran, Italy, Mexico, Portugal, Spain, Turkey, United States, Uruguay, Venezuela) and the two Federations European industrial pasta manufacturers (UNAFPA) and industrial Semouliers. Among the most important activities promoted by the IPO, the organization of the World Pasta Day, a fixed appointment every October 25, since 1997, celebrates the important role played by pasta to nourish the world and its ability to adapt to every culture. Every year a different city is elected as a “world capital” of pasta to welcome producers, representatives of the scientific and gastronomic community, institutions and stakeholders from around the world.
The Kingdom of Pasta will be celebrated worldwide on October 25 in Dubai!
I am a pasta lover and here are my choice for this big event.
Good pasta hunting!

Egg specialty SQUID INK LINGUINE and MACCHERONCINI ny Campofilone

SPAGHETTI A MATASSA Artisanal pasta by Cav. Giuseppe Cocco in Fara S.Martino, Abruzzi

 

World Pasta Day has been celebrated o since 1998 with promotional initiatives and parallel events held throughout the world. 2018 marks its 20th Anniversary!

3 GREAT SPAGHETTI from Rustichella d’Abruzzo, Pianella, Pescara. CHITARRONE, PRIMOGRANO, SPAGHETTI DURUM WEAT BRONZE DRAWN,and TRITICUM farro bio-organic

 

 

 

 

 

 

 

 

The event is organized by the IPO (International Pasta Organization), for which Aidepi has taken care of the Secretariat since its foundation in 2005.

The first  World Pasta Day was held in Naples in 1998. Since then, this event has been held every year, moving to Genoa, Rome, New York, Barcelona,  Mexico City, Istanbul, New York  Rio de Janeiro, Buenos Aires, Moscow,  São Paulo and .Milan EXPO 2015

LE LIMONCINE by Campofilone, with essential lemon oil.

the unbelievable SPAGHETTI RAPIDA by Rustichella d’Abruzzo.It cooks in 90 seconds!

 

 

 

 

 

 

 

 

Organisation and AIDEPI (Italy) in Dubai, with the support of ITA (Italian Trade Agency).
The event aims to maximize promotion of an extraordinary, good, healthy, nutritious, accessible and sustainable food, a pillar of the Mediterranean Diet, recognized as an Intangible Cultural Heritage of Humanity by UNESCO.

CASERECCE bio farro by Vis Vita, S.Martino , Padova

 

RUOTE PAZZE by Benedetto Cavalieri. Maglie, Lecce

 

 

 

 

 

 

 

MISTA CORTA by Gentile, Gragnano, Naples

CANDELE LUNGHE by Pastificio Di Martino , Gragnano, Naples.

SPAGHETTATA EXPRESS. a gift box created by Rustichella d’Abruzzo celebrating the World Pasta Day. It contains durum wheat semolina spaghetti, tomato and basil sauce and the traditional wooden fork.

 

 

 

 

Authoritative experts and opinion leaders will be invited to delve into scientific, economic, technological, cultural and gastronomic aspects linked to pasta in front of an international audience made up of pasta makers and supply chain operators, representatives from the economic sector, academics, institutions and media, to reaffirm the truth about pasta starting from its roots and outlining its path between past, present and future.

 

 

 

 

 

 

Attending or not to the Dubai event, October 25 will be a great excuse to eat more than one pasta dish…wherever you are!for more info
http://2018.worldpastaday.org/

Throwing a dinner party? Having guests and want to surprise them?

Throwing a dinner party? Having guests and want to surprise them?
Look what I did: I prepared a yummy bonanza of different pastas… So what’s so special?
I used Fruit Paccherini by Rustichella d’Abruzzo, made of a mix of fruit puree and semolina (100% durum wheat semolina and 35% organic fresh puree of fruits)

Flavored and colored naturally without the addition of dyes and preservatives,bronze-drawn and dried slowly at low temperature

5 Flavors: Kiwi, Pineapple, Peach/Apricot, Berries, Pomegranate,

11-13 minutes boiling time , if you like really al dente, otherwise just shut off the fire and let the pasta rest in water an extra couple of minutes.
This colorful novelty is perfect to those who love to try and dare new gourmet recipes. Rustichella d’Abruzzo, a four generations pasta excellence since 1924
Here my dishes!
I am proud of the sophisticated combination of Peach/ Apricot mixed with garlic steered  cod. lots of lemon and a zest of orange. Very chic!                    Here come the juicy Pineapple. I made a semi-cold dish with hot sausages, saffron and greens, quite an exciting combo of sweet and spicy.  With Kiwi I went a little exotic. I made a cold pasta salad with lemon, pomegranate, black radish to which I add Greek yogurt previously warmed up. The hit of the night?  the Berries pasta. I simply followed Rustichella’s suggestions written on the box and made a very successful veggie carbonara, with a zucchini julienne, eggs, pecorino cheese.
It was a big success!
I still have a box of Pomegranate for the next party … Any idea?

 

For more info
Rustichella d’Abruzzo

 

90′ RAPIDA. A new FUTURISM brings the fastest cooking pasta in the world.

Italy,1909. The ‘futurismo’ artistic movement is born!!
Industrial, energetic, creative, daring, combative, controversial and ..super fast! Launched by the Filippo Marinetti’s tribe of innovative artists as a tribute to modernity, speed, violence, war, and the machine. Painting, sculpture, architecture, photography, poetry, fashion, cinema, music, theater, dance, typography and interior design and food! avantgarde, innovation, revolution, rebellion.. those guys were real punks of the era! To celebrate the rhythm of futurism, Rustichella d’Abruzzo created the amazing “C” shaped 90′ Rapida Spaghetti that connects the futurist concept of speed with that of a ready-made pasta in the shortest cooking time: only 90 seconds to boil and they are ready to be served with your favorite sauce. This revolutionary ‘speed in cooking pasta’  ( not a not a precooked product) reduces usage of gas, electricity and water, is  highly digestible, rich in perfume and flavour  of weat.Rustichella draws its origins from the ancient pasta factory Gaetano Sergiacomo, founded in 1924 in Penne, Italy and uses only the best durum wheat semolina selected, with a higher gluten content, mixed with pure mountain water to give a unique flavor and tenacity to its pasta, now available in more than 70 countries worldwide.
luckily I was invited to aFuturistic Dinner’ by lovely Rustichella owner Maria Stefania Peduzzi who entertained her guests with an amazing ‘one of a kind culinary experience’ inspired to the artistic movement. The futuristic dinner took place at RED la Feltrinelli , located i the trendy area Isola, in Milan. Chefs Zonfa, Martin Sirmais, Cristian Di Tillio and Giuseppe di Mauro created a daring menu that started with a colorful dish of  finger food featuring the famous PolloFiat, followed by spaghetti 90 “Rapida, Paccherini with fruit and a variety of desserts. All served with futuristic poetry and music thanks to the actress Franca Minnucci who and Vincenzo Di Nicolantonio’s Work Music in Project.