pasta made from durum wheat semolina spinach, and dried slowly at low temperature.
From the spaghetti born tonnarelli (whose name refers to their former method of preparation), ready to be enjoyed by adding a drizzle of extra virgin olive, but allow themselves to appreciate well with other seasonings typical Italian.
Piazza dei Vestini, 20
Pianella, Pescara 65019
"In Abruzzo, the green heart of Europe, the artisans of Rustichella d'Abruzzo use only the best natural ingredients to prepare with care, durum wheat pasta, both in traditional and in special sizes. Gaetano Sergiacomo, maternal grandfather of current business owners and Gianluigi Maria Stefania Peduzzi and son of famous millers who worked in Vestina, decided in 1924 to separate from the family and activity milling, thus founding the pasta factory Gaetano Sergiacomo in Penne. Since then, , paste Gaetano "" Tanuccio "" Sergiacomo has always been considered the best receiving ample confirmation outside dall'Abruzzo; Our tradition is still well rooted after four generations: for us, produce pasta is an ancient art, heritage the history and culture of our Native Land. "