//start hide sticky header on scroll down, show on scroll up //end

Rustichella D’abruzzo Ventures On Uniquely Pairing Innovation With Tradition

April 27, 2020

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.

www.rustichella.it

Share on facebook
Share on twitter
Share on linkedin

Related Articles

This is not just pasta, it is also the story of a family that through 4 generations, selects and mills only the finest durum wheat to produce a premium pasta made in the Molise Region, with unique characteristics that cannot be reproduced elsewhere: bronzed drawn, tasty and with a strong firmness during and after cooking...

Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on telegram

The taste is that of fresh pasta. The secret is a passionate love that has kept all the genuine characteristics of the homemade product, made with fresh ingredients that remind forgotten flavours. The doughs are the result of exclusive recipes developed within the company: durum wheat semolina, water, seasonal vegetables and the culinary tradition of...

Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on telegram

Recently entered into the premium food market 100% italian, the Company makes the highest quality dried pasta, destined to become a flag- ship product worldwide for made in Italy gourmet food. The result of years of passionate research and attention to detail, Pasta Pietro Massi seeks to satisfy the attentive, discerning connaisseur who is convinced...

Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on telegram

Traceability of the wheat, certified Tuscan supply chain, high nutritional value products: these are the fundamental points of the Pasta Toscana Project, born from the intuition and continuous research of Pastificio Fabianelli – a company that has been producing pasta for over 150 years in the Castiglion Fiorentino plant. Pasta Toscana is produced with durum...

Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on telegram