Kamut wheat semolina Rigatoni. Verrigni pasta is produced by the ancient Pastificio Rosetano in Abruzzo, where particular attention is paid to organic cultivation.
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In the early 1900s Verrigni pasta was obtained from ground stone groats, which were then mixed with Gran Sasso water and dried in the air, hung on bamboo roots. After more than one hundred years the essential is unchanged: a quality that is given by respecting the raw material carefully selected and controlled in each step of the processing. After forming through the bronze pans, the dough is dried in mobile cabinets, slowly and at a low temperature - between 45 and 50 ° C - with a durability of up to three days, depending on the thickness of the Formats, according to the ancient "pre-wrapping" technique. The characteristics of the groats do not undergo variations, the natural processes of fermentation are respected and so the Verrigni pasta gets its unmistakable flavor. The moving drying is particularly uniform and gives sweetness, hence the characteristic of amiability. This format uses slow-drying bronze drawing at low temperature.