Farro Couscous from Rustichella d'Abruzzo is made from stone-ground farro—milled from whole grain farro grown in the hills of Abruzzo—rather than traditional durum wheat semolina. The result? Rich, nutty couscous with a fluffy, yet pleasantly al dente texture.
While couscous is typically associated with Middle-Eastern and North African cuisines, couscous is also a staple in Sicilian cooking (where it is known as cuscusu). It has a grand historical tradition in Trapani and San Vito Lo Capo, two towns along the western coastline of Sicily. San Vito Lo Capo even has an international couscous festival every September!
How to use
Farro couscous pairs beautifully with bold, spice-forward sauces like Moroccan Chicken Tagine with Olives and Apricots or Sicilian-favorite Couscous alla Trapanese (an aromatic fish-and-seafood-based sauce flavored with bay or saffron and almonds). Farro couscous is also a lovely addition to salads, soups and served on its own as a side dish.
For a sweet start to the day, make farro couscous with hot milk and a drizzle of honey instead of water or stock. Serve warm and garnish with your favorite toppings like fresh or dried fruit and nuts.
About the producer
In 1929, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio (pasta factory), naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, holiday goods and more.