Tradition and modernity
Traditional past making is one of the excellencies of Abruzzo
Its undisputable supremacy in the field is built on the unique features of its territory – the purest waters coming from mountain springs, the use of finely selected grains – and the experience of the local pasta makers. Masters in the art of mixing water and flour, they can create cookery masterpieces with unchallenged taste, using handicraft procedures supported by sophisticated technologies. The result is top-quality fresh and dried pastas, offered in a wide range of formats and size. Among our world-class products, we are very proud of our Rustica and Casereccia pasta and especially of our spelt pasta, as well as our sauce.
A well-known type of Rustica are sagne, a pasta made from durum wheat flour and water. In the local tradition, sagne are normally cut in stripes that are 1cm wide and 3 cm long, and they are served in bean soups or legume soups. A variation of sagne are the Tacconi o Tacconelli, which are also used for legume soups.