Gaetano Sergiacomo, the maternal grandfather of the current owners Gianluigi Peduzzi and Maria Stefania Peduzzi, started the company in 1924 and the pasta they made back then have a lot in common with what you'll find today inside the brown bag of Rustichella d'Abruzzo, the same passion and love onetime.
Gianluigi and Maria Stefania, son of famous millers who worked in the Vestina area, decided a few years ago to exit the family business and established the pasta factory "Pastificio Gaetano Sergiacomo" in Penne. In 1980 under the watchful and far sighterd eye of Piero Peduzzi, the Pastificio Sergiacomo becomes Rustichella d'Abruzzo, guaranteeing both quality and authenticity. The Peduzzi Siblings have concentrated their energies on creating the company's image and contributing to making the name Rustichella d'Abruzzo synonymous of international quality and excellence.
The common thread between the past and present is the production method - the best semolina flour blended with mountain spring water, extruded through bronze dies and allowed to dry at low temperatures for a long time -
elements that have always contributed to obtaining a rough and tasty products exported in 70 countries all around the world.