Gianluigi Peduzzi’s most recent focus on organic, ancient and whole grains that are used to produce high quality pastas continue to expand his current selection of artisan made pastas. Gianluigi’s devotion to only using the best in raw ingredients brought him to Tuscany for his farro and Abruzzo for his wheat. 
Working closely with each farmer, the grains are harvested at their peak and processed at the grain mill with specific instruction for grinding the grains to flour. Gianluigi then works with his staff to create pasta that matches the exceptional quality and traditional values found in the rest of the Rustichella pasta line. These new organic pastas are clean of pesticides and herbicides, with rustic texture and taste.
