Orzo | Rustichella d'Abruzzo

Rustichella d'Abruzzo, founded in 1924, wanted to preserve the tradition of homemade pasta production, focusing on special and regional shapes. In the family firm, the best durum wheat semolina is selected and mixed with mountain water with the same care and tradition of the past. Their exclusive bronze molds gives the pasta its special coarseness, which makes it better absorb sauces and improve any type of recipe. The low drying temperature, which takes 40-60 hours depending on the shapes, preserves the nutritional value of the pasta, and the flavor of the wheat comes across wonderfully during cooking.

Orzo is shaped like a grain of rice. It can be used alone, in soup, pasta salads or pilaf.