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Italy's Legendary Pasta Brand Lands In Manila 

This artisanal pasta with 100 years of history is our new obsession

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Ching Dee

<p>For pasta lovers worldwide, the name <a href="https://www.instagram.com/rustichelladabruzzo/" target="_blank">Rustichella d’Abruzzo</a> resonates with authenticity and tradition. This Italian pasta brand, celebrated for its commitment to quality since 1924, has been producing artisanal pasta for nearly a century. </p><div></div><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/deb562f5-1484-43d7-86ce-53a36ff9b14e_2.jpg" style="width:950px" class="fr-fic fr-dib" alt=""/><span class="fr-inner" style="text-align:left">Pesto linguine served at Finestra <span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em> Rustichella d’Abruzzo  </em></span></span></span></span></div><p>Rustichella d’Abruzzo was officially welcomed to the Philippines through an intimate five-star gourmet dinner prepared by <a href="https://metro.style/food/restaurants/michelin-star-chef-andrea-spagoni-finestra-solaire/37073" target="_blank">Chef Andrea Spagoni </a>of <a href="https://www.instagram.com/finestraitalian/" target="_blank">Finestra</a>. From the appetizer all the way to the dessert, Chef Andrea used the artisanal pastas, including the best and smoothest pesto linguine this writer has ever had, perfect pappardelle with chunks of wagyu beef ragout, and a unique fregola and almond milk dessert. </p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/b498721d-9f45-4c09-9279-f8b0884a5dd0_5.jpg" style="width:950px" class="fr-fic fr-dib" alt=""/><span class="fr-inner" style="text-align:left">The &#x27;perfect papardelle&#x27; this writer has ever had! <span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em> Rustichella d&#x27;Abruzzo  </em></span></span></span></span></div><p>After the dinner, we sat down with <strong>Gianluigi Peduzzi</strong>, the current owner of the 100-year-old pasta factory and part of the family’s third generation, to know more about the elements that make truly exceptional pasta.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/a55d2f30-e7e1-4020-912f-c26f8d09e7fe_peduzzi.jpg" style="width:950px" class="fr-fic fr-dib" alt=""/><span class="fr-inner" style="text-align:left">Gianluigi Peduzzi <span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em> Rustichella d’Abruzzo  </em></span></span></span></span></div><p>Preserving tradition is key. “Our pasta-making techniques are the same ones my grandparents used,” Peduzzi explains. “This continuity is what sets us apart and keeps us rooted.” Unlike many manufacturers that prioritize speed and mass production, Rustichella d’Abruzzo embraces slow, careful craftsmanship. This dedication to heritage has been at the heart of the company’s ethos since its founding, and it remains a guiding principle.</p><div><br/></div><div><strong>Related Story: </strong><a href="/food/features/lechon-diva-launches-feast-by-crabby-goddess/39267" target="_blank" rel="noopener noreferrer">Lechon Diva Debuts New Line Of Festive Heirloom Dishes</a></div><p>One of the secrets behind Rustichella d’Abruzzo pasta is starting with good quality semolina. The quality of ingredients is non-negotiable. “We only source durum semolina wheat of the highest quality, mostly produced in Italy, and some from the USA,” says Peduzzi. This selection process is rigorous, ensuring that only the best components make their way into the pasta.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/f55df049-7303-4013-b828-c63fa0d511fb_flour 2.jpg" style="width:950px" class="fr-fic fr-dib" alt=""/><span class="fr-inner" style="text-align:left">High quality durum semolina <span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em> Rustichella d&#x27;Abruzzo  </em></span></span></span></span></div><p>Another element that sets good pasta apart is the use of bronze dies—a traditional Italian method of shaping pasta. “With bronze dies, each pasta shape is crafted to hold onto sauces,” Peduzzi shares. The bronze-die method creates a rough surface that absorbs and clings to sauces, resulting in a richer, more flavorful bite. “It’s a small detail, but it makes a huge difference in the dining experience,” he says. This contrast in texture between Rustichella’s pasta and the smooth machine-processed varieties is a testament to the brand’s dedication to authenticity.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/d17130f7-0ab8-4e3b-b117-f922890ae381_bronze dies .jpg" style="width:950px" class="fr-fic fr-dib" alt=""/><span class="fr-inner" style="text-align:left">Traditional bronze dies used in making pasta <span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em> Rustichella d&#x27;Abruzzo  </em></span></span></span></span></div><p>According to Peduzzi, the third and last element of making good pasta is the drying technique. While there are modern machines that can mix, shape, and dry pasta in three to four hours, Rustichella still dries their pasta for more than a day. This slower drying method at a slightly lower temperature ensures the sugars in the wheat are fermented and dried, not cooked in heat (which often results in brown-colored pasta). This is why Peduzzi, whom some refer to as the “Pasta king of Italy”, shared that when shopping for pasta anywhere, always choose based on the color (light yellow pasta is best) and texture (rough texture is ideal). </p><div><br/></div><div class="article-content" itemProp="articleBody"><div class="media-content"><div class="slider-for"><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/68307d47-e94f-4fee-b4ac-dab032cd38c5_2%20landscape.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/15ba2054-721a-45cd-bd6c-e45a9b5ba5ee_1.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/7697290c-8d2e-4807-8b4b-a6744b59bbe1_02%20orecchiete.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/a9ceda6a-76f9-4897-a6da-54659b30745d_01%20pacherri.jpg" alt="Orecchiete" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/2fb2a891-8f6d-447c-8aeb-aec5d55c7bdb_03%20linguine.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/43cc5825-9906-48b9-a448-00163e8d91cc_04%20pappardelle.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/9324629f-df66-4bea-9326-4d9dfe2e659b_05%20fregola.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/ae4cbf41-b158-45aa-8e98-76bb496ccc1e_3.jpg" alt="" class="fr-fic fr-dii"/></div><div><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/41135a9f-f8a7-4a7c-bc26-2ffaa932be08_6.jpg" alt="" class="fr-fic fr-dii"/></div></div><div class="media-content slider-desc"><div class="item-desc"><div></div></div><div class="item-desc"><p>The menu - Crafted by Finestra&#x27;s executive chef Andrea Spagoni, highlighting Rustichella d&#x27;Abruzzo pasta. <cite>Rustichella d&#x27;Abruzzo</cite></p></div><div class="item-desc"><p>Paccheri - A delightful creation with tuna and oyster tartare, topped with capsicum sauce and caviar.<cite>Ching Dee</cite></p></div><div class="item-desc"><p>Orecchiette - This Puglian-style pasta is shaped like tiny ears, and are served here  with chickpeas, mussels, and broccoli. <cite>Ching Dee</cite></p></div><div class="item-desc"><p>Linguine  - Linguine and pesto is classic, made extra luxe with pine nuts and king prawns. <cite>Ching Dee</cite></p></div><div class="item-desc"><p>Pappardelle  - The homey goodness of papppardelle levels up with a mouthwatering Wagyu ragout. <cite>Ching Dee</cite></p></div><div class="item-desc"><p>Fregola  - Yes, even dessert is pasta-based! Here, the tiny toasted grains of fregola are perfect with almond milk with vanilla ice cream. <cite>Ching Dee</cite></p></div><div class="item-desc"><p>Rustichella d&#x27;Abruzzo - The 100-year-old pasta brand has been run by the same family for three generations now. They are finally bringing their pasta to the Philippines. <cite>Rustichella d&#x27;Abruzzo</cite></p></div><div class="item-desc"><p>Chef Andrea Spagoni  - Finestra&#x27;s head chef is a award-winning chef with a flair for modernizing Italian cuisine with respect to its traditions. <cite>Rustichella d&#x27;Abruzzo</cite></p></div></div></div></div><p>Rustichella continues to explore ways to refine its techniques while staying true to its roots. While its techniques have changed very little since Gianluigi’s grandfather started manufacturing pasta in 1924, this commitment to both tradition and progress ensures that Rustichella remains relevant and inspiring in today’s culinary world. The Peduzzi firmly remains dedicated to its traditional process and believes it’s a worthwhile trade-off for the greater level of quality they deliver. For them, innovation doesn’t mean abandoning its heritage. </p><div><br/></div><p>Peduzzi shared that younger members of their family are now also involved in the company, securing its future for the next generations and nurturing the brand’s legacy, honoring the artisans who have shaped it and paving the way for the future.</p><div><br/></div><p>Rustichella d’Abruzzo isn’t just producing pasta; it’s preserving an art form, one that has endured for generations and will continue to do so, inspiring pasta lovers everywhere to savor the true taste of Italy.</p><div><br/></div><div><strong>Related Story: </strong><a href="/food/restaurants/onlypans-taqueria-is-back-and-better-than-ever/39217" target="_blank" rel="noopener noreferrer">How Onlypans Taqueria&#x27;s Reopening Hits All the Feels</a></div><div><em><a href="https://www.instagram.com/rustichelladabruzzo/" target="_blank">Rustichella d’Abruzzo</a> products are available exclusively at <a href="https://www.instagram.com/txantonph/" target="_blank">Txanton</a>, Alegria Alta Building, 2294 Chino Roces Avenue, Makati City. </em></div><div><br/></div><div><em>Photos: Ching Dee and courtesy of Rustichella d&#x27;Abruzzo</em></div><div><br/></div>