What else Italian a nice bowl of pasta made with love? These are not just clichés: the incredible variety of formats and the recipes that accompany them are unmatched in recreating a faithful portrait of our country. The connection with tradition and attention to the quality of raw materials, as well as the curiosity to discover new tastes are fundamental components of our way of life, in which everyone can recognize himself. After all, Italian cinema also speaks for itself – think of unforgettable scenes like those with Toto or Troisi spaghetti, which further fuel the cult of our emblematic dish. For many, local delicacies and family recipes are closely associated with happy memories and anecdotes that are passed down from generation to generation. As it happens in the Peduzzi family, which for almost a century has carried on a tradition of craftsmanship appreciated all over the world, with the brand Rusticella d’Abruzzo. The finest durum wheat semolina, selected and processed with precious bronze dies that roughen the pasta to just the right point to capture any type of seasoning, is the secret of a product with a thousand faces, yet recognizable from the first taste.

Over the years, in addition to the classic formats (spaghetti, linguine, penne …) prepared according to the ancient recipe of Gaetano Sergiacomo, the grandfather of the current owners, the offer has been expanded with the innovative 90 Rapida, paccherini with fruit. Currently, the product range includes different lines and formats: durum wheat semolina pasta, organic pasta (Triticum), Primograno, Zerotre for children, gluten-free pasta, egg pasta and flavored pasta. And then sauces and seasonings, sweet and savory specialties of Italian tradition and territory, Abruzzo DOP extra virgin olive oil. It is always based on the selection of raw materials, long drying, which gives the pasta a special taste, and culinary tests after production: all this makes Abruzzo pasta appreciated all over the world.

The invitation from the brand is often to try the pasta even with a drop of extra virgin olive oil. To celebrate a special format like the squid starring alongside Elle in a special evening at the Venice Film Festival, here are two special ideas to try.

Chef Massimiliano Cappucci’s original recipes for squid

Courtesy Photo

squid with shellfish

Ingredients for 4 persons:

1 kg of shellfish;

500 gr of squid;

100 ml of white wine;

extra virgin olive oil;

1 stalk of parsley;

dried black garlic to taste;

salt;

chili pepper to taste

Method:

Put in a saucepan shellfish with garlic and oil, stew in the middle of cooking with white wine. As soon as the wine loses its alcohol content and the veraki open, immediately remove from heat and clean.

Set aside the water released by the Veracians and place it in Mixer with parsley and shells (leave some shells aside), then mix everything and sift.

cook pasta and then stir fry with verachi and previously mixed sauce. Serve sprinkled with ground red pepper and dried black garlic.

Courtesy Photo

Kalamarata with tuna tartare with orange tomato datterini sauce and basil mayonnaise

Ingredients for 4 persons:

500 gr Kalamaraty

For the basil mayonnaise

1 egg;

lemon juice;

salt;

1 teaspoon mustard;

1 teaspoon white wine vinegar;

100 ml of sunflower oil;

7 basil leaves.

Method:

In a mixing glass, add the egg, lemon juice, vinegar, salt, basil leaves and mustard. Using an immersion blender, blend everything, slowly adding the oil over about 2 minutes.

For the fennel marinated tuna tartare

500 gr red tuna;

1 orange;

wild fennel;

Salt to taste;

10 ml lemon juice;

extra virgin olive oil.

Method:

cut off tuna into small cubes, ribs removed, and place in a bowl with a drop of extra virgin olive oil, salt, a sprig of chopped wild dill and orange zest. Marinate for a few minutes. Stir in lemon juice and a pinch of salt.

For blanched and mixed orange-tomato datterini sauce

500 g yellow datterini tomatoes;

1 clove of garlic;

1 tablespoon extra virgin olive oil;

1/2 teaspoon of sugar;

salt.

Method:

cut into two i yellow cherry tomatoes and keep them away. In a saucepan, heat a tablespoon of extra virgin olive oil with a clove of garlic. When the oil starts to sizzle, remove the garlic and add the cherry tomatoes to the pot. Stir with a wooden spoon and cover with a lid, let simmer for a few minutes over low heat. Add a pinch of salt and sugar while continuing to beat.

Use immersion blender reduce the cherry tomatoes in the sauce, then boil again until the desired consistency is obtained.

Meanwhile, boil the pasta, drain it al dente, and then send it tocoating. Start with the cherry tomato sauce at the bottom of the plate, top with the squid and fill with the tuna tartare. With piping bag complete with basil mayonnaise. Garnish with a few sprigs of fennel.