sofi™ Award-Winning Pasta, Made with 100% Italian-Grown Heirloom Wheat
Saragolla—an un-hybridized heirloom variety of wheat, which has been grown in Abruzzo for centuries—is cherished for the extraordinary quality of its semolina: higher in protein and fiber, and distinctively tasty. During the 19th century, Saragolla was so widely used throughout southern Italy that the term "saragolla" was commonly used to identify durum wheat in general.
Organic Saragolla Rigatoncini pasta—made with 100% stone-ground organic Saragolla wheat semolato (semi-whole wheat flour) and pure spring water—is delicate and nutty in flavor with that perfect al dente bite Rustichella d'Abruzzo pasta is known for.
How to use
Rustichella d'Abruzzo's Organic Saragolla Rigatoncini pasta is made for simple sauces and preparations that allow the flavor of the pasta to take center stage. Serve with a fresh tomato sauce, use in the classic Roman dish Pasta alla Gricia (pasta with pancetta and Pecorino Romano) or pair with seasonal sautéed vegetables and plenty of Italian extra virgin olive oil.
In 1924, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio, (pasta factory) naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, holiday goods and more.
2018 Specialty Food Association sofi™ Award: Best New Product, Pasta, Grains, & Rice Category