{"product_id":"primograno-traghetti-pasta-rustichella","title":"Rustichella d'Abruzzo PrimoGrano Traghetti","description":"\u003cp\u003eRustichella d'Abruzzo's PrimoGrano \u003cstrong\u003eTraghetti is a long, spaghetti-like cut that is best prepared simply, so you can taste the unique flavor of the Abruzzo grown wheat.\u003c\/strong\u003e For us, traghetti is best tossed with barely heated cherry tomatoes, lots of basil and a healthy pour of the best extra virgin olive oil.\u003c\/p\u003e\n\u003cp\u003eThere aren't many folks who can tell us what pasta used to taste like in Italy. It's not something most grandparents pass along to their grandkids. If you're family business is pasta though, this is vital information.\u003c\/p\u003e\n\u003cp\u003eGianluigi Peduzzi's grandfather started the company in 1924 and the pasta they made back then had a lot in common with what you'll find today inside the brown bag of Rustichella d'Abruzzo. But one thing that Gaetano didn't have was modern agriculture. Crops were inconsistent and yields were low. Protein counts in the wheat were erratic and the finished product was often very different from the season before. The varieties of wheat he used to make pasta were summer varieties - very different from the hearty, winter-strengthened varieties now ubiquitous in pasta production. But the common thread between the past and present is the production method - the best semolina flour blended with mountain spring water, extruded through bronze dies and allowed to dry at low temperatures for a long time.\u003c\/p\u003e\n\u003cp\u003eSo when Gianluigi Peduzzi began partnering with local farmers in Abruzzo to resuscitate some of these nearly-extinct types of wheat - \u003cem\u003eMongibello\u003c\/em\u003e, \u003cem\u003eVarano \u003c\/em\u003eand \u003cem\u003eSan Carlo \u003c\/em\u003e- to produce pasta like his grandfather used to, we knew the results would be spectacular.\u003c\/p\u003e\n\u003cp\u003eAnd so PrimoGrano from Rustichella d'Abruzzo was born. These typical cuts from Abruzzo, all made with locally-grown heirloom varieties of summer wheat. \u003cstrong\u003eThe pasta has a soft, yeasty flavor and a delicate texture.\u003c\/strong\u003e PrimoGrano is best served with light sauces or extra virgin olive oil so not to overwhelm the delicate aroma and flavor.\u003c\/p\u003e","brand":"Rustichella d'Abruzzo","offers":[{"title":"Default Title","offer_id":33846961921,"sku":"11191","price":8.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1935\/9089\/files\/rustichella-primograno-traghetti.jpg?v=1757193671","url":"https:\/\/www.markethallfoods.mom\/products\/primograno-traghetti-pasta-rustichella","provider":"Market Hall Foods","version":"1.0","type":"link"}