Rustichella d’Abruzzo is a renowned pasta brand with roots dating back to 1924, when Gaetano Sergiacomo founded the ‘Pastificio Gaetano Sergiacomo’ in Penne. Under the leadership of Piero Peduzzi, the company evolved into Rustichella d’Abruzzo in 1980, becoming synonymous with quality craftsmanship and Italian excellence. The brand is recognized in 80 countries, achieving a turnover of 17 million euros, with 85% of sales coming from exports. The business structure divides sales between retail, which accounts for 65%, and the HoReCa sector at 35%. Rustichella d’Abruzzo participates in major trade fairs globally, showcasing its commitment to quality. The company uses only top-quality wheat, with specific lines incorporating different sources, ensuring premium ingredients. Production combines traditional methods with modern technology, including bronze dies for texture and a slow drying process that can take up to 50 hours. This dedication to quality reflects a cultural appreciation for pasta, seen as a versatile culinary statement. The new egg pasta production plant embraces Industry 4.0 principles, enhancing quality through automation and complete traceability. An in-house laboratory supports continuous research and innovation, ensuring the brand meets evolving consumer needs. Rustichella d’Abruzzo manages various functions internally, from packaging to digital marketing, reinforcing its commitment to excellence and sustainability. Ultimately, Rustichella d’Abruzzo represents a philosophy of quality, tradition, and respect for the environment, making it a true embodiment of Italian culinary heritage.
