Una donna che sa fare la pasta a regola d'arte ha un prestigio che resiste anche oggi a qualsiasi altro richiamo dei tempi.
― Sophia Loren
True artisans, as we know, are terribly fussy. Rustichella d’Abruzzo is no exception. Starting from the selection of the best raw materials, to the baking tests after production, it implements strict controls on the production process. Up to now, quality durum wheat semolina, bronze dies and low drying temperatures are the elements that have always contributed to obtaining a rough and tasty product. Rough as the extrusion with bronze dies makes the pasta rough enough to hold the sauce well; tasty because during the long drying at 35 degrees a fermentation process takes place which gives a particular flavor to the pasta. Our invitation to customers is often to taste our pasta even with a drizzle of extra virgin olive oil.