Rustichella d’Abruzzo is a synonym of tradition and quality, of love for that land which – since 1924 – is constantly represented by their pasta. Gaetano Sergiacomo, the grandfather of the current owner’s Maria Stefania and Gianluigi Peduzzi, is the forefather of the company which has its roots in the first pasta factory, located in the town of Penne. During the years the Peduzzi transformed wheat into art, reaching a turnover close to 10 million per year. An outstanding record of achievement for a company which counts a bit more than 50 employees. Today the Peduzzi family guarantees a picture of excellence for Rustichella, sealing the importance of this brand in over 70 countries.
Dried at low temperature and extruded through bronze dies, the pasta looks rough enough to capture and keep any kind of condiment or sauce, with a signature flavour and unique scent. All the production, from seed to harvest, is monitored by experts in order to ensure the highest quality craft product. But, while the core of the company is to pursue tradition, Rustichella d’Abruzzo recognises also the importance of innovation.
The final attainment of long research is the Fruit Paccherini – suitable to be combined with any condiment, ideal with fish, they have been skillfully designed by the owner, Stefania, to be shown and used on the most exclusive tables and as a mean of creativity for the most ambitious chef that does not want to give up the flavour of tradition. To the original Paccherini with berries, presented in 2016, the company has added six new exciting products: Pomegranate, Kiwi, Pineapple, Peach and Apricot, Strawberry, Bergamot – all made with high-quality durum wheat and fresh fruit puree. A pasta the offers in unique solution carbohydrates and fruit and it exceptionally express the company’s quest for innovation. Also, the packaging has been designed in such a way to express the uniqueness of the product, a triumph of flavours and colours.