Rustichella D'abruzzo

In the family firm Rustichella d'Abruzzo, the best durum wheat semolina is selected and mixed with mountain water with the same care and tradition of the past. The exclusive bronze mould gives the pasta its special coarseness, which makes it better absorb sauces and improve any type of recipe. The low drying temperature, which takes 40-60 hours depending on the shapes, preserves the nutritional value of the pasta, and the flavour of the wheat comes across wonderfully during cooking. Strict quality controls preside over every phase of production, from the arrival of the raw ingredients to the delivery of the goods. Tradition and technology unite perfectly to give life to a product with high qualitative standards, which is confirmed by the ISO 9002