Spaghetti are the most typical pastas of the Italian cuisine. They appear under the shape of long and fine pastas, with a circular section. There are two variants of spaghetti : the spaghettini of lower diameter and the spaghettoni of larger diameter
Rustichella d'Abruzzo: a nature and a taste to discover. In the region of Abruzzo, the green heart of Europe, small-scale production workshops Rustichella d'Abruzzo use the best natural ingredients to prepare with the care of the past, durum wheat semolina pasta in traditional and special formats.
Indeed, the exclusive use of the mold bronze gives pasta its inequalities to better absorb sauces and low temperature drying preserves the nutritional value of pasta and the taste of wheat during cooking.