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. 
The organic whole wheat Penne Rigate is delightful tossed with grilled rapini, minced anchovy fillets, chili flakes, Titone extra virgin olive, lightly browned garlic, and toasted bread crumbs.
Organic whole wheat Orecchiette tossed with fennel sausage, black olives, arugula, Tenuta di Capezzana extra virgin olive oil and grated Parmigiano Reggiano is simple and hearty.
Also to be considered are organic farro Casareccia tossed with duck ragu or the organic farro Penne Rigate tossed with Savoy cabbage, Fontina cheese, sage and pancetta, topped with breadcrumbs and then baked in the oven.
