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Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat, which flourishes in the salty Adriatic breezes, and the pure mountain water used is said to work magic. It is here that the Rustichella d’Abruzzo tradition grows, producing a

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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.