Rustichella d'Abruzzo

Rustichella d'Abruzzo traces its history to 1924, when Gaetano Sergiacomo, son of millers from the Vestini area inland from Pescara, opened a pasta factory under his own name in the hill town of Penne. In the late 1970s his son-in-law Piero Peduzzi took the business on and created the Rustichella d'Abruzzo brand. From 1978 it made pasta from wholegrain semolina, which Italian law at the time did not allow to be called pasta, so the products carried recipe names — 'Aglio e Olio' for spaghetti, 'Virtù' for penne. Peduzzi also brought back paper packaging and bronze dies. The company became a joint-stock company in 2001 and is run by the Peduzzi family, now in its fourth generation. The pasta is known in more than 70 countries.

Today Rustichella d'Abruzzo makes its pasta at two plants, in Moscufo and Pianella (province of Pescara); a new unit for egg pasta and large shapes opened in 2020. Its dry durum wheat pasta is made from semolina and mountain spring water, extruded through bronze dies and dried slowly at 35–40 °C for up to 50 hours.

The range covers Rustichella d'Abruzzo Classica (spaghetti, linguine, penne, rigatoni, fusilli, pastina), Rustichella d'Abruzzo Pasta all'Uovo (egg pasta), Rustichella d'Abruzzo PrimoGrano from Abruzzo San Carlo wheat, the organic Rustichella d'Abruzzo Triticum of old grains, Rustichella d'Abruzzo Senza Glutine Biologica, the protein line Rustichella d'Abruzzo PastaYoung, the coloured spaghetti Rustichella d'Abruzzo Chamhealthyon, the quick-cooking Rustichella d'Abruzzo 90 Rapida and the children's line Rustichella d'Abruzzo ZeroTre.