Amaretti pastries are common in virtually all regions of Italy, usually in the conventional soft, and are close to many other sweets made with almond paste, such as marzipan and fruit Martorana. Learn More

The history of Pastificio Verrigni begins in 1898, when Luigi Verrigni became the supplier of the noble families of Rosburgo, now known as Roseto degli Abruzzi. These families appreciated high quality pasta , obtained from the milling of grains with a stone grinder, mixed with water from the Gran Sasso and dried in air, on bamboo canes. Learn More

The history of Pastificio Verrigni begins in 1898, when Luigi Verrigni became the supplier of the noble families of Rosburgo, now known as Roseto degli Abruzzi. These families appreciated high quality pasta , obtained from the milling of grains with a stone grinder, mixed with water from the Gran Sasso and dried in air, on bamboo canes. Learn More

The history of Pastificio Verrigni begins in 1898, when Luigi Verrigni became the supplier of the noble families of Rosburgo, now known as Roseto degli Abruzzi. These families appreciated high quality pasta , obtained from the milling of grains with a stone grinder, mixed with water from the Gran Sasso and dried in air, on bamboo canes. Learn More

The history of Pastificio Verrigni begins in 1898, when Luigi Verrigni became the supplier of the noble families of Rosburgo, now known as Roseto degli Abruzzi. These families appreciated high quality pasta , obtained from the milling of grains with a stone grinder, mixed with water from the Gran Sasso and dried in air, on bamboo canes. Learn More

The history of Pastificio Verrigni begins in 1898, when Luigi Verrigni became the supplier of the noble families of Rosburgo, now known as Roseto degli Abruzzi. These families appreciated high quality pasta , obtained from the milling of grains with a stone grinder, mixed with water from the Gran Sasso and dried in air, on bamboo canes. Learn More

The history of Pastificio Verrigni begins in 1898, when Luigi Verrigni became the supplier of the noble families of Rosburgo, now known as Roseto degli Abruzzi. These families appreciated high quality pasta , obtained from the milling of grains with a stone grinder, mixed with water from the Gran Sasso and dried in air, on bamboo canes. Learn More

The Old Pastificio Rosetano formerly known as Pastificio Verrigni, has a long tradition in the biological production of organic pasta that begins in the seventies, when only a few foreign markets, including Germany, paid attention to raw materials to match the needs of a healthy, natural diet. Organic durum wheat is grown without chemical fertilizers, herbicides, pesticides and fungicides, to provide the essentials for a proper and balanced diet, especially in the wholewheat line. The drying of the pasta, always at low temperature, does not alter the natural characteristics of the raw material or trigger mechanisms of conversion of starch that are antithetical to the philosophy of healthy organic products. Learn More

The old pastificio rosetano is known for its strong tradition in the production of pasta flavoured only with natural flavours such as chili pepper, black squid, saffron, pesto, etc.

This product line is made with both organic and conventional grain and, if they respect the minimum quantities, even according to the needs of the costumer. Learn More