Verrigni

Verrigni is the brand of Antico Pastificio Rosetano, a pasta maker founded in 1898 by Luigi Verrigni in Roseto degli Abruzzi, in the province of Teramo in Abruzzo. In its early years the pasta was made from stone-ground semolina, mixed with water from the Gran Sasso massif and dried in the open air on bamboo canes. The founder's son Gaetano Verrigni introduced drying rooms with ventilation and controlled heat. Since 2008 the company has been run by Gaetano Verrigni and Francesca Petrei Castelli, and it remains a family business.

Verrigni mainly makes dry durum wheat pasta, using only semolina milled from 100% Italian durum wheat, grown mostly in Abruzzo. The dough is mixed with Gran Sasso water and extruded through bronze dies or, since 2007, through dies with solid gold inserts; the company says no other pasta maker uses gold dies. The pasta is then dried slowly at 45–50 °C for up to 72 hours. Verrigni has made certified organic pasta for decades and also produces biodynamic pasta certified by Demeter.

The range covers Verrigni Trafilata in Oro (11 gold-die shapes such as Spaghettoro), Verrigni Trafilata in Bronzo (spaghetti, bucatini, rigatoni, paccheri and its own square shapes Pennotta and BU-Quadro), Verrigni Pasta all'Uovo (egg pasta), Verrigni Aromi e Sapori with natural flavourings, Verrigni Cappelli Bio from the old Cappelli wheat variety and the gluten-free Verrigni Sine Gluten. For restaurant kitchens the company developed a quick-cooking spaghetti, the Spaghetto al Volo. A factory shop operates next to the plant in Roseto degli Abruzzi.