The history of Rustichella d’Abruzzo is a story interwoven with passion, craftsmanship and tradition. An unconditional love for Abruzzo and for homemade pasta, because it knows every secret, how to prepare it and how to share it at the table. But above all because beyond any market logic, Rustichella’s intent is to promote culture through the product, challenging stereotypes in more than 70 countries and make appreciate pasta in its true identity. Rustichella d’Abruzzo is the story of a family able to pass the love for their land since 1924. It is the grandfather of the current owners, Maria Stefania and Gianluigi Peduzzi, who gave life in the town of Penne at the “Pastificio Gaetano Sergiacomo”. His nick-name was “Tanuccio” and his pasta will convince even beyond Abruzzo. So over the years the Peduzzi family has turned the grain into art, reaching today a turnover that can boast 10 million euros a year.
An enviable record thinking that the company has just 50 employees.
Since then nothing has stopped; today, the third generation is always looking for the best quality of the product, because this is the philosophy of Rustichella d’Abruzzo: use the selected best durum wheat semolina, giving a unique flavor to the pasta.
Infact, making pasta is an ancient art, a heritage of history and culture that should never be underestimated.
In 1998 the company moved its pasta factory a few kilometers from Pianella, precisely to Moscufo.
This new production reality is continually expanding but leaves the production characteristics unavoidable: artisan production process, control of all steps of production and creation of a high quality pasta, which is now exported to 70 countries around the world.
Technology supports all these processes by machines, but it is always a man with his dexterity that makes everything so special.
The professionalism, the love, the skills of Gianluigi, Stefania and her husband Giancarlo and all their collaborators, make sure that everything keeps its time.
The pasta is dried slowly at a low temperature, up to 50 hours and around 40 degrees, (as in the case of bucatini), as opposed to the industrial process which occurs at 90 degrees for 4/5 hours. The precious bronze dies then do the rest, making the dough rough at the right point to be able to “capture” and keep any type of sauce, and giving it a unique scent.
Eating healthy is again possible with a special and exclusive line: Primo Grano (First Grain). The name born in 2004, from a project of interaction between the Abruzzo farmers of Pianella, Moscufo and Loreto Aprutino that every year sow durum wheat varieties such as S. Carlo for Rustichella d’Abruzzo, giving life to the first pasta produced in Italy with 100% Abruzzese wheat.
In 2016
Rustichella d’Abruzzo transforms into a daily food a precious food tradition
giving life to Triticum, the line of ancient grains, preferring exclusively
crops placed under organic farming at zero Miles (around the area). And with
the return of ancient grains, preserving diversity biological is confirmed as a
priority. A pasta more eco-sustainability today and healthy food for future
generations.
Website: www.rustichella.it
Facebook: @pastarustichella
Twitter: @rustichellafood
Instagram: @rustichelladabruzzo
Linkedin: https://www.linkedin.com/company/rustichella-d’abruzzo
