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.

While this unique drying technique was adopted in other Italian regions, Gaetano Verrigni , son of Luigi, decided to test drying methods through the use of "rooms,” using fans and heat sources to create a constant temperature.

With the same passion of the company’s founders, another Gaetano Verrigni today selects the best durum grains, cultivated and collected in the Abruzzo region, on the farm owned by his wife Francesca, using the ancient artisan technique of "preincarto".

Guitar pasta with anchovies, clams, broccoli and bread.

Ingredients for 4 people:

320 gr. Guitar pasta Verrigni
60 gr. Bread crumbs
100 gr. Broccoli
2 cloves garlic
2 cl. Extra virgin olive oil
240 gr. Clams
40 gr. Dried Tomatoes
Parsley leaves
2 teaspoons of anchovy casting
salt

Preparation:

Sautè two cloves of garlic olive oil being careful not to withdraw just golden, then add the clams cook for few minutes until the opening of the shell, then remove them from the pan.
In the same pan cook broccoli cut into small pieces and just blanched. Cook pasta al dente, pour into pan, add the clams, anchovies and casting of the toasted bread and cheese. Skip everything and have the dish with dried tomatoes and parsley.