Delicacies

Tagliatelle is not just pasta – it is an institution. Originating in Bologna, strictly defined (8 mm when cooked, by decree), it has been the benchmark for pasta all'uovo for generations. Rustichella d'Abruzzo produces it according to the principles of 1924: durum wheat semolina, fresh eggs, bronze mould, slow drying. For ragù alla bolognese – and nothing else, if you're serious. Or for burro e salvia, if you like it honest. SUPERIORE.DE

The name – "priest shrike" – is old folk humour from central Italy. The shape is meant seriously: hand-twisted, irregular, with cavities and twists that capture the sauce in a variety of ways. Rustichella d'Abruzzo preserves the geometry of the original, produced with a bronze mould and long drying time. For strong tomato sauces, for sausage ragù, simply for everything that needs texture. SUPERIORE.DE

Pepper fillets in oil are a colourful speciality from Piedmont: red and yellow, large and fleshy peppers, peeled, roasted and marinated in oil. The gentle roasting process gives them a mild sweetness and a particularly round, aromatic flavour with a tender, juicy texture. As an appetiser, in salads or classically with bagna cauda, they bring Mediterranean richness and elegant flavour to the plate. SUPERIORE.DE

Aromi aglio, olio e peperoncino from Casale Paradiso is a timeless classic of Italian pasta cuisine and stands for uncomplicated enjoyment with an expressive Mediterranean flavour. Gently heated in oil and mixed with spaghetti, an aromatic dish with a fine garlic flavour and pleasant spiciness is created in no time at all. This mixture is also ideal for marinating vegetables or sheep's cheese in oil and gives many preparations an authentic Italian flavour. SUPERIORE.DE

The same square cross-section as the tonnarello – but with pepdirectly in the dough. Not as a sauce, not as a topping: as a foundation. The spiciness is there, but in moderation, embedded in the character of the durum wheat semolina. For Aglio, olio e peperoncino – the dish that seems to have invented this format. Or simply with good olive oil and parmesan. SUPERIORE.DE

Square in cross-section, black as midnight. The ink of the squid not only colours – it flavours and adds a subtle marine note to the dough that can be felt with every bite. Bronze mould, slow-drying, durum wheat semolina from Abruzzo. A format for seafood, for prawn sauces, for the courage to bring colour to the plate. SUPERIORE.DE

Crema di olive verdi is a fine olive cream from Liguria with a dense consistency and the clear, savoury aroma of carefully processed green olives. As a spread, it delights with its Mediterranean flavour and creamy richness, and is also ideal as a base for refining sauces or small starters. A typical Italian speciality, easy to use and full of character. SUPERIORE.DE

Pesto Genovese from La Gallinara is a Ligurian classic and brings the unmistakably fresh, spicy flavour of Italian herb cuisine to your plate. As a base for refining sauces or on its own with pasta, it unfolds its full aromatic power and combines herbal flavour with creamy richness. This pesto also shows its typical Italian character at its best on toasted bread or as a savoury spread. SUPERIORE.DE

Cantuccini classici are the epitome of traditional Tuscan almond biscuits: baked according to the classic recipe, with whole almonds and the typical crumbly, pleasantly crunchy texture. They unfold their charm particularly well when dipped in Vin Santo or other dessert wines, but they are also a real treat with cappuccino, espresso or as an accompaniment to ice cream. A timeless Italian pastry classic, simple, authentic and always appropriate. SUPERIORE.DE

Black Kalamata olives in sunflower oil are a spicy delicacy with a firm consistency and the unmistakably strong, slightly fruity flavour of this popular olive variety. Preserved in sunflower oil and refined with aromatic herbs, they develop a balanced, Mediterranean character that is just as convincing on its own as it is as an accompaniment to antipasti. An uncomplicated, tasty speciality for aperitifs, salads and savoury starters. SUPERIORE.DE

These Leccino olives with pine nuts are a fine olive variation. They taste great with an aperitif or cocktail, but also as a side dish with poultry and fried fish. The short, crunchy bite on the pine nut is extremely amusing. SUPERIORE.DE

Crema di carciofi from Liguria is a fine, delicately creamy speciality made from artichoke hearts and olive oil with an elegant, slightly tangy vegetable flavour. It is an excellent accompaniment to meat, gives vegetable risotto a fine Mediterranean depth and, with a little cream sauce, is also wonderful with spicy pep. A versatile delicacy that enriches Italian cuisine in a refined and uncomplicated way. SUPERIORE.DE

Garlic pieces in oil with chilli are the most uncomplicated base for one of the great classics of Italian cuisine: spaghetti aglio, olio e peperoncino. Aromatic garlic pieces, fiery chilli and oil combine to create a powerful, clear seasoning that gives pasta character and depth in no time at all. A real favourite for anyone who loves the simple, expressive side of Italian cuisine. SUPERIORE.DE

Lasagne is not a format – it is a promise. Generous slabs of durum wheat semolina and fresh eggs, bronze-moulded and slowly dried, ready for layer after layer. Ragù, béchamel, Parmigiano – or spinach, ricotta, lemon. The format provides the structure, the kitchen fills it. At Rustichella d'Abruzzo, the same recipe, the same craft for generations. SUPERIORE.DE

Flat, narrow, laid by hand – linguette all'uovo are one of the few formats where the human hand is still directly involved. Durum wheat semolina, 35% fresh eggs, pure spring water. The high egg density gives the pasta colour, bite and a texture that cannot be achieved by machine. Bronze mould, slow drying. For fine fish sauces, for prawns with lemon, for bottarga. SUPERIORE.DE

"Nastrini" – small ribbons. Narrower than tagliatelle, more delicate than pappardelle, with an elegance that rarely emphasises the format. Durum wheat semolina, fresh eggs, bronze mould. The fine width makes it the ideal accompaniment for light meat sauces, chicken ragù and mushrooms. A format that is restrained – and that is precisely why it is so convincing. SUPERIORE.DE

The name Laganelle goes back to the "Laganaturo" – an old Abruzzese rolling pin for thin, narrow ribbons. Here with lemon directly in the dough: durum wheat semolina, fresh eggs, twelve per cent lemon – juice and zest. No flavouring from the bottle, just fruit as an ingredient. The acidity is subtle, the flavour is present. Bronze mould, slow drying. For tuna, for seafood, for a simple butter and caper sauce. SUPERIORE.DE