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".