Delicacies

Peeled San Marzano tomatoes in the turquoise vintage edition stand for pure tomato enjoyment with origin, character and a rare depth of flavour. Their juicy flesh, mild sweetness and fine balance of freshness and flavour make them the ideal basis for authentic sauces. A kitchen classic with style that enhances everyday Italian dishes as well as sophisticated recipes with a Mediterranean soul. SUPERIORE.DE

With a fine hint of garlic and a nice bite, these crispy roasted bruschettine are an uncomplicated and charming accompaniment to wine, antipasti and Mediterranean snacks. Their clear, spicy flavour harmonises particularly well with cheese, air-dried ham or salami and makes them a real aperitivo classic. They are also delightfully versatile in the kitchen - crushed as crispy croutons over soups and salads or as a savoury accent to Mediterranean starters. SUPERIORE.DE

Green olives without stones in brine from Primopasto impress with their firm consistency, intense green colour and pleasantly clear, balanced flavour. The aromatic fruit is beautifully uniform and preserved in brine, which preserves its fresh, slightly savoury flavour. On their own as an aperitif, in salads or as a Mediterranean ingredient in hot and cold dishes, they bring uncomplicated Italian flavour to the table. SUPERIORE.DE

Pomodoro means golden apple and is therefore the appropriate name for these mildly aromatic, yellow tomatoes. They grow and mature under ideal conditions on fertile volcanic soil at the foot of Vesuvius (Campania). Sun-ripened and harvested seasonally, the fruits develop a pleasant sweet taste and are particularly rich in beta-carotene. Ideal with delicate pasta sauces or light fish and meat dishes. SUPERIORE.DE

These square focaccines delight with their crispy texture and the unmistakable Mediterranean flavour of rosemary. Enjoyed on their own, they are a savoury snack with a subtle spiciness and are a stylish and uncomplicated accompaniment to an aperitif. They also add a crispy, aromatic accent to antipasti platters and bring an Italian flavour to the table. SUPERIORE.DE

With their spicy rosemary flavour and subtle hint of salt, these crispy roasted bruschettine are a wonderful Mediterranean accompaniment to wine, antipasti and small starters. Their savoury character makes them just as appealing with cheese and fine spreads as they are as a crispy contrast on the aperitif table. They also unfold their charm when crushed - as aromatic croutons in soups, over salads or as a flavoursome accent in Mediterranean cuisine. SUPERIORE.DE

With their savoury, Mediterranean pesto flavour, these crispy roasted bruschettine are an uncomplicated but extremely charming accompaniment to wine, antipasti, cheese and fine spreads. They immediately bring that Italian aperitivo feeling to the table and impress with their flavourful fullness and nice bite. They also cut a fine figure when crushed - as aromatic croutons in soups, over salads or as a flavourful accent in everyday Mediterranean cuisine. SUPERIORE.DE

Diagonally cut, ribbed, versatile. Penne rigate are part of the basic vocabulary of Italian cuisine – and at Rustichella d'Abruzzo they are produced the way Piero Peduzzi redefined them in 1981: Bronze mould, slow drying, no compromise on the raw material. The diagonal opening absorbs the sauce, the ribs hold it. For arrabbiata, for pesto, for everything in between. SUPERIORE.DE

Large, ribbed, fearless. Rigatone is the format for sauces with substance – ragù, amatriciana, roasted vegetables. The ribs that characterise the bronze shape are not a decoration: they grip the sauce, hold it and release it with every bite. Rustichella d'Abruzzo has been producing this format for generations according to the method of Gaetano Sergiacomo – slowly dried, with character. SUPERIORE.DE

Rigatone's little brother - narrower, more elegant, but with the same clear purpose for good sauces. Its bronze shape, rough surface and slow drying process provide exactly the structure that makes pasta so exciting. Where rigatoni carry heavy sauces, rigatoncini really come into their own with lighter ragùs or creamy cheese sauces. A format that is often underestimated - and quite wrongly so. SUPERIORE.DE

Borettane onions in balsamic vinegar from Modena are a classic antipasti speciality with a balanced interplay of mild sweetness and fine balsamic flavour. The small, tender onions remain pleasantly firm to the bite and develop their unmistakably harmonious, slightly sweet and savoury character when combined with balsamic vinegar. They add an elegant, aromatic accent to salami, cheese and strong sausages, as well as to antipasti platters. SUPERIORE.DE

Strictly speaking, not pasta – and yet inextricably linked to it. Rustichella d'Abruzzo produces potato gnocchi according to the traditional recipe: soft, with the characteristic grooved surface that catches the sauce like a little pillow. For gorgonzola, for salvia e burro, for a simple pomodoro. The dish that every nonna in Italy makes differently – and which Rustichella has treated with the same care as all other formats since 1924. SUPERIORE.DE

Aromi bruschetta from Casale Paradiso is a classic spice mix from Tuscany for uncomplicated, flavoursome bruschetta with a Mediterranean flavour. Heated briefly in a little olive oil, the ingredients unfold their full aroma; added with tomato concassé as desired, they create a flavoursome topping for toasted slices of bread in no time at all. Ideal as a starter, for an aperitif or as a quick, authentic treat with an Italian signature. SUPERIORE.DE

Aromatic yet delicate savoury biscuits with chilli from Apulia, the granary of Italy. The crispy taralli are delicately flavoured with white wine and olive oil. A wonderfully uncomplicated snack that will leave you wanting more. The small, spicy dough curls are first cooked in boiling water and then baked, a time-consuming process that is well worth it, as we have rarely tasted more flavoursome and crispy snacks. SUPERIORE.DE

Aromi spaghetti del contadino is a versatile spice blend from Tuscany in the rustic style of rural Italian cuisine. Gently simmered with olive oil and a little water, it creates a savoury, fragrant seasoning that combines wonderfully with spaghetti, penne, fusilli and many other pasta formats. Soups, sauces and salads also benefit from its Mediterranean, rustic-inspired character and gain depth and flavour in no time at all. SUPERIORE.DE

Wide, flat, silky – fettuccine are the Roman counterpart to Bolognese tagliatelle, slightly wider, slightly thicker, with their own character. At Rustichella d'Abruzzo, they are made from durum wheat semolina and fresh eggs, bronze-moulded and slowly dried. The rough surface holds butter sauces, ragù and cream sauces equally well. For fettuccine al burro – or for Alfredo, if you like it classic. SUPERIORE.DE