The prestigious Antico Pastificio Rosetano Verrigni has its beginning in 1898, when Luigi Verrigni became the supplier for noble families of Rosburgo, today the Roseto degli Abruzzi. Gaetano, his great-grandson, now oversees production with the same level of attention to detail and quality. Verrigni dries their pasta in camerine — small rooms with specially designed fans that keep the temperature of the pasta between 45 and 50 degrees — the ideal temperature for drying pasta.
The superior quality of Verrigni pasta comes from the grinding of the finest kinds of wheat available by hand with stone millstones, and the use of water from Gran Sasso.
Using the same techniques from 1898, the Pastificio Verrigni uses only the best Italian durum wheat and traditional drying process to create a truly exceptional pasta.
Verrigni products on Medineterranean: