Rustichella d'Abruzzo, found deep in the green Vestine hills, takes its origins from the old pasta factory, Gaetano Sergiacomo. Founded in Penne in 1924, it wanted to conserve the tradition of homemade production, focusing on special and regional shapes to go beyond the boundaries of Abruzzo.

The secret of our pasta....
In the family firm Rustichella d'Abruzzo, the best durum wheat semolina is selected and mixed with mountain water with the same care and tradition of the past.
The exclusive bronze mould gives the pasta its special coarseness, which makes it better absorb sauces and improve any type of recipe.

The low drying temperature, which takes 40-60 hours depending on the shapes, preserves the nutritional value of the pasta, and the flavour of the wheat comes across wonderfully during cooking.

Strict quality controls preside over every phase of production, from the arrival of the raw ingredients to the delivery of the goods. Tradition and technology unite perfectly to give life to a product with high qualitative standards, which is confirmed by the ISO 9002


April 2009
Rustichella d'Abruzzo thanked all those who have expressed mails and phone calls of their proximity to our Region devasted by earthquake of 6 April.

March 2009
Rustichella d'Abruzzo is now on Facebook (founded by Alex Carlos R. Davila).
Subscribe now to the Group and participate at the discussions about the Art of Making Pasta.
Go to>>

February 2009
Gianluigi Peduzzi, CEO of the Rustichella d'Abruzzo Spa, invited at the "Identità Golose" event, to award a prize to the young French Chef Pascal Bardot, defined, by the French restaurateurs, as the new DUCASSE.



January 2009
VISIT THE NEW SITE MELIORA SHOP.COM FOR THE 2008 VERY GOOD>>


MARCH 2010
"Trenne with vegetable ragout"

Ingredients for 4 people: 320g. Trenne, 2 carrots, 2 courgettes, 200g. asparagus tips, 1 small aubergine, 1/2 glass vegetable stock, 1 clove garlic, 400g. tomato pulp, 2 stacks of celery, 1 small onion, 200g. peas, 4 tablespoons oil, 1 twig rosemary.


Preparation time: 20 minutes
Cooking time: 15 minutes

Method: Wash and clean the vegetables and dice them all to the same size. Finely chop the onion and garlic and lightly brown in the oil. Add all the vegetables, mix delicately and cook. Add the stock, chopped rosemary and tomato pulp. Cook covered over a low flame for approximately 15 minutes and season with salt. In the meantime cook the pasta in plenty of salted water, drain al dente and dress with the vegetable sauce.

GOOD APPETITE !!


Home | Company | Catalogue | Press | Fairs | Link | Innovation | Recipe | Contact