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Rustichella d’Abruzzo was born in 1924 in Penne with the name of Pastificio Gaetano Sergiacomo. Today it is the brand of artisanal pasta used by the best CHEFs in the world.

There are many pasta manufacturers in Italy. For us making pasta is an ancient art; the historical and cultural heritage of our land. PROUD TO BE ITALIAN, proud to be THE MOST TRADITIONAL PASTA IN THE WORLD.


There is an enormous difference between traditional pasta and industrial pasta. Rustichella d’Abruzzo only uses the very best semolina from selected durum wheat. This flour with a high gluten content, mixing with pure mountain water, gives a unique firmness and flavour to the pasta. The precious bronze dies give the pasta just the right roughness to hold all kinds of sauce. The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35/40 degrees. Unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours.


It is a fact that real craftsmen are terribly demanding. Rustichella d’Abruzzo is no different. From the selection of excellent ingredients to the post-production cooking tests, it carries out strict controls on the entire production process. Until now high quality durum wheat semolina, bronze dies and low drying temperatures have been the elements that always contribute to obtain a rough, tasty product. The roughness is by extrusion through bronze dies and helps the sauce blending with the pasta. The taste comes from the process of fermentation that takes place during the lengthy drying period at 35 degrees, which makes the pasta especially tasty. We often invite our customers to try our pasta with just a little extra virgin olive oil.


Rustichella d’Abruzzo 100% organic Gluten Free line goes beyond the concept of “gluten free product”. Our long experience allowed us to create a product that preserves the excellence of quality of our traditional semolina dough. Therefore, it also suits for the non-coeliac consumers who would like to vary their diet without giving up on tastiness. In fact, Rustichella d’Abruzzo is aware of the difficulty of making gluten free products as good in taste as foods containing gluten. Our pasta is exclusively with corn, rice, green pea and red lentil flour. It is 100% organic. Gluten is not an essential protein in our nutrition. Therefore, its removal does not imply nutritional imbalances. The best Chefs in the world use Rustichella d’Abruzzo gluten free line, which offers a wide range of references. The production process does not involve any risk of involuntary gluten contamination.

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