Rustichella d'Abruzzo is found deep in the green Vestine hills, east of Rome.

• Founded in Penne in 1924, the family wanted to conserve the tradition of homemade production, focusing on special and regional shapes to go beyond the boundaries of Abruzzo.

• Taste, texture and craftsmanship are the cornerstones to Rustichella d'Abruzzo pasta.

• When developing gluten free pasta, artisan pastamaker, Gianluigi Peduzzi, set out to establish new standards for people seeking this alternative.

• Hand selected Italian-grown organic rice flour is carefully saturated with steam to obtain a smooth dough that has the appropriate tenacity to ensure the gluten-free pasta holds its shape when cooked.

• The dough is gently kneaded until smooth and is then extruded very quickly through modern dies to produce superior pasta.

• After careful drying, the pasta has a sweet, buttery rice flavor, which goes well with a variety of sauces.

• This low-fat, light, easy-to-digest product is made exclusively with organically grown rice flour from Northern Italy.