{"id":6777,"date":"2025-09-10T10:20:31","date_gmt":"2025-09-10T02:20:31","guid":{"rendered":"https:\/\/pnpfood.juhui.tw\/chef-choice-italian-pasta-launch\/"},"modified":"2026-04-09T15:20:40","modified_gmt":"2026-04-09T07:20:40","slug":"chef-choice-italian-pasta-launch","status":"publish","type":"post","link":"https:\/\/pnpfood.com\/en\/chef-choice-italian-pasta-launch\/","title":{"rendered":"The Champion Pasta Chefs Can\u2019t Live Without \u2014 New September Release Targets Professional Dining"},"content":{"rendered":"

The century-old Italian family pasta brand Rustichella d\u2019Abruzzo<\/strong> has officially introduced a new range of pasta products to Taiwan through P&P Food Ltd. Known as the \u201cKing of Pasta,\u201d Rustichella masterfully blends traditional craftsmanship with modern innovation. From the rich aroma of wheat to its carefully crafted texture, every pasta shape and flavor elevates simple meals into refined, immersive culinary experiences.<\/p>\n

Rustichella d\u2019Abruzzo originated in Abruzzo, central Italy, from a historic milling family and was founded in 1924 by Piero Peduzzi. With a deep understanding of wheat and great passion, he firmly believed:
\n\u201cA good sauce can save mediocre pasta, but truly great pasta can elevate any sauce.\u201d<\/strong><\/p>\n

<\/p>\n

This is the kind of pasta that, once you\u2019ve tasted it abroad, you can never go back from!<\/strong><\/p>\n

Chef Wang Chia-Ping, known as the \u201cliving encyclopedia of Italian cuisine,\u201d fell in love with Rustichella pasta during his culinary journey in Italy. He happily noted that P&P Food has once again brought in the full Rustichella range, allowing him to enjoy his favorite pasta brand without worrying about shortages.<\/p>\n

Coincidentally, French chef Huang Shih-Shih also shared: \u201cSince I first used Rustichella pasta while studying culinary arts in Milan in 2010, it has become my favorite.\u201d After Rustichella briefly entered Taiwan in 2022, Huang immediately hosted multiple events and pop-up collaborations. For a French chef, interpreting Italian pasta through a French culinary lens is a challenge \u2014 but Huang embraced it enthusiastically, creating stunning dishes that showcased Rustichella\u2019s unique charm.<\/p>\n

Numerous other chefs and food critics have joined the chorus of praise for Rustichella as it gains a dedicated following in the professional world. The consensus among these culinary experts is that once you have experienced the excellence of Rustichella d’Abruzzo, it becomes nearly impossible to use any other brand<\/strong>.<\/p>\n

\"Chef<\/p>\n

The Four Pillars of Rustichella Craftsmanship: Creating a Unique Culinary Experience<\/h3>\n

The secret behind the extraordinary flavor of Rustichella d\u2019Abruzzo is rooted in four core handcrafted principles that define the brand\u2019s dedication to quality.<\/p>\n

    \n
  • Custom bronze dies and a rustic surface:<\/strong>
    \nThe pasta is extruded through specially designed bronze dies, creating a distinctive rough texture that inspired the name “Rustichella<\/strong>“. This unique surface allows sauces to cling perfectly to every strand and ensures that each bite is exceptionally flavorful.<\/li>\n
  • Low-temperature, slow drying:<\/strong>
    \nThe pasta is dried for over 50 hours at temperatures ranging from 35\u00b0C to 42\u00b0C. This meticulous method far exceeds the brief drying times of industrial production and allows the pasta to develop a deep aroma similar to fermented bread while preserving its nutritional value and firm structure even after extended cooking.<\/li>\n
  • Premium durum wheat and mountain spring water:<\/strong>
    \nOnly the finest durum wheat harvested at peak condition is selected and blended for an ideal protein and gluten balance, then combined with pure Abruzzo mountain spring water. This blend results in a signature texture and a rich wheat fragrance.<\/li>\n
  • Generational craftsmanship seamlessly fused with modern technology:<\/strong>
    \nRustichella preserves traditional regional pasta shapes, making it one of the brands with the richest variety of classic pasta types worldwide. With modern technology, they ensure every batch delivers exceptional quality and consistency.<\/li>\n<\/ul>\n

    Pasta Like Works of Art \u2014 New September Launches That Excited Chefs<\/h3>\n

    Chef Chien Tien-Tsai, hailed as a \u201cmaster of Southern French cuisine,\u201d created three signature dishes for the new product launch which using French techniques to highlight the appeal of Rustichella pasta.<\/p>\n

      \n
    • Ratatouille with Garganelli and Octopus<\/li>\n<\/ul>\n

      <\/p>\n

      \u201cWhich dish best showcases the strengths of Garganelli pasta?\u201d The answer: classic French Proven\u00e7al ratatouille \u2014 especially suitable for vegetarians.<\/p>\n

        \n
      • Black-and-White Thin Noodles with Clams, Butter, and Smoked Salmon<\/li>\n<\/ul>\n

        <\/p>\n

        \u201cI love the springy bite of chilled thin noodles \u2014 this dish was inspired by that.\u201d Paired with a creamy white-wine clam sauce, smoked salmon, and salmon roe, the flavors come together beautifully. The black-and-white noodles are smooth and bouncy, with layered texture.<\/p>\n

          \n
        • Sardinian \u201cVelvet\u201d Prawns with Fregola<\/li>\n<\/ul>\n

          Inspired by the rich, savory depth of French lobster bisque, this dish incorporates Sardinian fregola pasta and premium Taiwanese prawns, slowly simmered with bamboo shoots and vegetables to create a naturally sweet, flavorful broth. The fregola absorbs the broth perfectly, offering a risotto-like experience with an unforgettable chew.<\/p>\n

          <\/p>\n

          A Blind Pasta Tasting Challenge with 40 of the Most Discerning Chefs<\/h3>\n

          At the launch event, chefs took part in a blind tasting challenge \u2014 letting their taste buds be the judge.<\/p>\n

          <\/p>\n

          During a blind tasting where three different brands of pasta were cooked according to their package instructions and labeled only with numbers, more than 90% of the professional chefs in attendance easily identified Rustichella. The brand’s signature al dente texture and intense wheat fragrance far surpassed the market average and left a lasting impression on every expert palate.<\/p>\n

          Today, Rustichella is recognized as one of the world\u2019s most iconic artisanal pasta brands. Committed to sustainability, they use 100% recyclable paper and natural inks for packaging, combining exceptional flavor with environmental responsibility.<\/p>\n

          With an unwavering dedication to craftsmanship, Rustichella hopes to connect people through thoughtfully prepared food, allowing more diners to experience the true charm of this \u201clegendary pasta.\u201d<\/p>\n

          About Rustichella d\u2019Abruzzo<\/h3>\n

          Founded in 1924 and based in the Abruzzo region of Italy, Rustichella d\u2019Abruzzo is a century-old family pasta brand renowned for bronze-die extrusion and low-temperature drying. Using premium durum wheat and local mountain spring water, the brand continues to innovate, bringing outstanding flavor and a healthier lifestyle to consumers worldwide.<\/p>\n

          Available at:<\/strong> Shin Kong Mitsukoshi Supermarket, Mia C\u2019bon, citySuper, momo, Hao-Ou Food Court, Fuxing Rice Shop<\/p>\n","protected":false},"excerpt":{"rendered":"

          The century-old Italian family pasta brand Rustichella d\u2019Abruzzo has officially introduced a new range of pasta products to Taiwan through P&P Food Ltd. Known as the \u201cKing of Pasta,\u201d Rustichella masterfully blends traditional craftsmanship with modern innovation. From the rich aroma of wheat to its carefully crafted texture, every pasta shape and flavor elevates simple […]<\/p>\n","protected":false},"author":1,"featured_media":309,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[285],"tags":[],"class_list":["post-6777","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/pnpfood.com\/en\/wp-json\/wp\/v2\/posts\/6777","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pnpfood.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pnpfood.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pnpfood.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pnpfood.com\/en\/wp-json\/wp\/v2\/comments?post=6777"}],"version-history":[{"count":7,"href":"https:\/\/pnpfood.com\/en\/wp-json\/wp\/v2\/posts\/6777\/revisions"}],"predecessor-version":[{"id":9589,"href":"https:\/\/pnpfood.com\/en\/wp-json\/wp\/v2\/posts\/6777\/revisions\/9589"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pnpfood.com\/en\/wp-json\/wp\/v2\/media\/309"}],"wp:attachment":[{"href":"https:\/\/pnpfood.com\/en\/wp-json\/wp\/v2\/media?parent=6777"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pnpfood.com\/en\/wp-json\/wp\/v2\/categories?post=6777"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pnpfood.com\/en\/wp-json\/wp\/v2\/tags?post=6777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}