The same size and shape as a cinnamon stick, this delightfully chewy pasta keeps its unusual form when cooked. Serve pasta al ceppo with smooth sauces or finely-ground meat or vegetable ragùs so that the the sauce will be captured in the tubes and folds. We're particularly fond of these delicious little sticks with sausage and garlic sauce, and they're also wonderful when baked.
About the Producer:
In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy. Nicolina, the matriarch, remains the keeper of artisan core values, which she demonstrates personally at every incredible meal she cooks for the family. (And in fact, in the Peduzzi family, many important business decisions are made over a heaping dish of spaghetti!) It is these wonderful meals and moments shared at the family table that ensure that Rustichella d’Abruzzo will continue to maintain high levels of integrity, professionalism and passion for quality.