Because of Rustichella d’Abruzzo's passion for wheat and pasta

Rustichella d’Abruzzo has achieved a certain renown in the pasta field.

For the past twenty years or so, our work has been based on two major principles: quality and tradition.

Quality
ensured by the use of the very best durum wheat and a pasta manufacturing process that follows traditional dough mixing and drying times, as well as the ongoing use of bronze drawing units, without ever interrupting technological research, to obtain an unchanging product strictly compliant with hygienic standards.

Tradition
eighty years have passed since Rustichella d’Abruzzo first began making pasta. To strengthen the roots with its area of origin, the company now presents Primograno, a pasta that embodies all the traditional pasta-making memories of the Sergiacomo family. Primograno is the result of a project of interaction and synergy with the Vestina area, a part of Abruzzo that not everyone knows and which is located in the valley of the Tavo River, once dotted with mills and called by Mamilius “a milk and honey dispensing breast. There is no cereal, fruit or forage that does not grow there”. Every year, a number of farmers from Pianella, Moscufo and Loreto Aprutino take part in the Primograno project.

100 hectares are set aside for sowing the S. Carlo, Varano and Mongibello varieties of durum wheat;

The entire process, from sowing to harvesting, is monitored by company experts with the collaboration and control of the Foggia Cereal Growing Institute, in order to obtain a durum wheat with a high protein content, crucial for the quality of the Pasta.

Rustichella d’Abruzzo, with its Primograno pasta, offers Pasta lovers that extra flavor, evoking the dimmed images of an age when, in the districts between the rivers Tavo and Nora, numerous mills once stood, ready to receive the golden ears of wheat from the Vestina area.

THE QUALITY OF ABRUZZO PASTA ONCE AGAIN STARTS WITH PRIMOGRANO.