Peperoncino Pasta from Rustichella d’Abruzzo

Established in 1924, Rustichella pasta is made with selected durum wheat grown in the Abruzzo region and spring water from the Apennine mountains. The wheat is stone ground and mixed to form a dough that is extruded through bronze dies. These dies create a rough surface texture which enables sauce to cling to the pasta and give the pasta it’s unique grainy surface. The pasta is dried at low temperatures for approximately 50 hours, and it is this slow fermentation process that gives the pasta a superior taste and guarantees even cooking. Ignite Your Taste Buds: Rustichella d'Abruzzo Peperoncino Pasta at Olive This Olive That - A Symphony of Spice and Savor Close your eyes and take a bite. A fiery tingle dances on your tongue, followed by a wave of rich, savory pasta flavor. Rustichella d'Abruzzo Peperoncino Pasta isn't for the faint of heart. It's a vibrant dance on your palate, a culinary adventure waiting to be explored. A Spicy Legacy:  Hailing from the Abruzzo region of Italy, Rusti