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".

Fusilli sauce redfish

Ingredients for 4 people:

320 gr. Fusilli Verrigni
1 dl. Extra virgin olive oil
1 kg. Redfish fillet
1 kg. Tomato sauce
50 gr. Leeks
10 gr. Chervil
1 pepper
1.5 dl. White wine
salt

Preparation:

Divide into 4 redfish fillets, cut the leeks at the head and go to the mixer. Skip the leeks in a pan with extravirgin olive oil and add the head redfish previously washed. Pour white wine and reduce. Add the tomato sauce and simmer for 45 minutes, obtaining the "ragù". Pass the ragù to chinois to obtain a homogeneous sauce.
Sauté redfish fillets and cut into julienne peppers, then add sauce and cook for 8 minutes. Drain the pasta and toss in the ragù by adding the fillets of redfish and a drizzle of extra virgin olive oil.