The century-old Italian milling family brand Rustichella d’Abruzzo has officially introduced a selection of new pasta products to Taiwan through P&P Food Ltd. Renowned as the “King of Italian Pasta,” Rustichella masterfully blends traditional craftsmanship with modern innovation. From its rich wheat aroma to its artisanal texture, each pasta shape—enhanced with various flavors and forms—turns a simple meal into a refined and immersive culinary experience.
Originating from a historic milling family in Abruzzo, central Italy, Rustichella d’Abruzzo was founded in 1924 by Piero Peduzzi. With deep knowledge and passion for wheat, he believed firmly that: “A good sauce can save a mediocre pasta, but a truly good pasta can elevate every sauce.”
This is the pasta that once you taste abroad, you can never go back!
Chef Wang Chia-Ping, known as the “Walking Encyclopedia of Italian Cuisine,” fell in love with Rustichella pasta during his culinary travels in Italy. He expressed great excitement that P&P Food has once again brought in the full lineup—finally allowing him to use his favorite pasta brand without worrying about supply shortages.
Coincidentally, renowned French cuisine chef Vanessa Huang also shared, “Rustichella has been my true love since 2010 when I first used it while studying culinary arts in Milan.” When Rustichella briefly entered Taiwan in 2022, she immediately hosted several outstanding dining events and pop-up collaborations. For a French chef, interpreting Italian pasta through a French culinary lens is a challenge—but Vanessa embraced it with passion, delivering incredible dishes that highlighted Rustichella’s unique charm.
Many chefs and food critics alike have consistently praised Rustichella. Within the chef community, it has gained a legendary status—those who have used it agree: once you cook with Rustichella, it’s nearly impossible to go back to other brands.
The Four Pillars of Rustichella Craftsmanship Creating a One-of-a-Kind Culinary Experience
The secret to Rustichella’s extraordinary flavor lies in its four core artisanal principles:
- Special bronze dies & rustic surface: The pasta is extruded through custom-made bronze dies, creating a uniquely rough, rustic texture—the origin of the name “Rustichella.” This rough surface clings to sauces perfectly, enriching every bite.
- Low-temperature, slow drying: Dried at only 35°C–42°C for over 50 hours—far longer than the few hours used in industrial production—this slow process develops deep aromatic notes similar to fermented bread. The pasta retains its structure, chewiness, and nutrients even after extended cooking.
- Premium durum wheat & mountain spring water: Only the finest durum wheat harvested at peak condition is selected, blended at an optimal protein and gluten ratio, and combined with pure Abruzzo mountain spring water—creating the brand’s signature bite and robust aroma.
- Generational craftsmanship meets modern science: Rustichella preserves traditional regional Italian shapes, making it the brand with the widest array of heritage pasta forms worldwide. With the help of modern technology, they maintain unmatched consistency and quality across every batch.
A Pasta Like a Work of Art — New September Release Sparks Chef Excitement
Chef Jian Tien-Tsai, known as the “Southern Master of French Cuisine,” created three signature dishes featuring Rustichella pasta specifically for the new product launch—using French culinary layers to highlight the beauty of Italian pasta.
- Ratatouille Garganelli with Octopus
“What type of dish best showcases the strengths of Garganelli?” The answer: classic French Provençal Ratatouille—especially ideal for vegetarians.
- Black & White Capellini with Clams, Cream, and Smoked Salmon
“I love the springy texture of Capellini when served cold—that’s what inspired this dish.” Paired with a creamy white-wine clam sauce, smoked salmon, and salmon roe, the flavors blend harmoniously. The bouncy texture of the black-and-white Capellini becomes refreshing and multidimensional.
- Velvet Shrimp Sardinian Fregola
Inspired by the richness of French lobster bisque combined with Sardinian fregola, this dish features Taiwan’s prized fire shrimp, simmered with bamboo shoots and vegetables to create an incredibly sweet, flavorful broth. The fregola absorbs the broth beautifully—resembling risotto but offering a chewy, unforgettable texture.
Forty of the Pickiest Chefs Join a Blind Pasta Challenge
During the launch event, chefs participated in a blind-tasting challenge—letting their palates speak.
All three pastas were cooked exactly according to their package instructions and served anonymously by number. Over 90% of chefs instantly identified Rustichella—its chewiness and wheat aroma far surpassing typical commercial pasta.
Today, Rustichella stands as one of the most iconic artisanal pasta brands in the world. With a commitment to sustainability, they use 100% recyclable paper and natural ink for packaging—bridging exceptional taste with environmental responsibility.
Through its dedication to craftsmanship, Rustichella hopes to connect people through heartfelt meals and allow more diners to experience the true charm of this “legendary pasta.”
【About Rustichella d’Abruzzo】
Founded in 1924 in Abruzzo, Italy, Rustichella d’Abruzzo is a century-old milling family brand known for its bronze-die extrusion and low-temperature drying methods. Using premium durum wheat and local mountain spring water, the brand continues to innovate—bringing exceptional flavor and wholesome living to consumers worldwide.
Available at: Shin Kong Mitsukoshi The Market, Mia C’bon, citySuper, Momo, Hao-O Food Hall, Fuxing Rice Store
