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Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d’Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breez

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This entry was posted on Sunday, April 13th, 2008 at 11:00 am and is filed under pasta. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.