Rustichella d'Abruzzo S.p.A.

In 1924 Gaetano Sergiacomo, maternal grandfather of the current proprietors Gianluigi and Maria Stefania Peduzzi, and the son of famous millers who worked in the Vestina area, decided to part ways with the family and the milling business and established the pasta factory "Pastificio Gaetano Sergiacomo" in Penne. Since then "Tanuccio's" pasta has always been considered the best and has received wide acclaim from outside Abruzzo too. In 1981, Piero Peduzzi, father of the current Proprietors, decided to try producing homemade whole-wheat pasta, which due to technical reasons could not be legally produced in Italy, as well as the traditional pasta, but with the use of bronze dies, so that the pasta could hold the sauce better. Due to the type of product, that many considered rustic, and to mark a turning point in the company's history, the pasta factory's new name became: Rustichella d'Abruzzo s.n.c. di G. Sergiacomo & C.In 1989 RUSTICHELLA D'ABRUZZO spa was established with partners Gianluigi and Maria Stefania Peduzzi., the Peduzzi Brothers have concentrated their energies on creating the company's image and contributing to making the name Rustichella d'Abruzzo synonymous with quality and excellence. They began with the painstaking task of consolidating a commercial network of professionals and gourmets, by bringing together those people who, at that time, were the discoverers of gourmet craftsmen. the first to discover Rustichella were actually the founders of Dean & DeLuca New York. We would like to mention an episode concerning the introduction of the spelt pasta in 1991 when in Italy it was the novelty of the year. Two hours after an article about spelt had appeared in The New York Times, our distributor in San Francisco ran out of his stock of spelt pasta.In 1998 we decided to move our pasta factory to Moscufo. We found a modern oil mill, built in a beautiful area in the Vestina hills. Today, the Rustichella d'Abruzzo pasta factory still has the privilege to exist in an area dominated by agriculture; the nature that surrounds us is priceless. Experience and commitment provide the foundations for: RUSTICHELLA D'ABRUZZO S.P.A. The new manufacturing business was to be established while taking into account the following essential characteristics:- ARTISAN MANUFACTURING PROCESS- CONTROL OF ALL STAGES OF MANUFACTURING- PRODUCTION OF HIGH-QUALITY PASTASo we called on technology to provide us with high-performance machines that would allow us to continue giving our customers traditionally made pasta in traditional paper bags with a brass seal. Since 2000 Rustichella d'Abruzzo S.p.A. has been exploring the different avenues that could contribute to developing the brand, with Rustichella d'Abruzzo actually acting as a driving force for new activities. THE SECRET OF OUR PASTAThere is an enormous difference between traditionally made pasta and industrial pasta, and this can be fully perceived on the palate. Rustichella d'Abruzzo only uses the very best semolina from selected durum wheat. This flour with high gluten content, mixed with pure mountain water, gives a unique firmness and flavour to the pasta. The precious bronze dies give the pasta just the right roughness to hold all kinds of sauce. The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35/40 degrees, unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours.QUALITY From the selection of excellent ingredients to the post-production cooking tests, it carries out strict controls on the entire production process. Until now high-quality durum wheat semolina, bronze dies and low drying temperatures have been the elements that have always contributed to obtaining a rough, tasty product. The roughness is obtained by extrusion through bronze dies and helps the sauce blending with the pasta;