Rustichella d'Abruzzo, founded in 1924 in Penne, is an artisanal pasta factory that represents a heritage of Abruzzese history and culture. Its origins trace back to Raffaele Sergiacomo, a miller who started a primitive pasta factory, managed by Aunt Serafina. Production only took place in the summer, utilizing outdoor drying. His son, Gaetano Sergiacomo, transformed the business into an industrial pasta factory.

In 1981, Piero Peduzzi took over the company, renaming it Rustichella d'Abruzzo and introducing whole grain pasta in kraft packaging, using bronze dies to ensure the right roughness. Despite legal challenges, Piero found creative ways to market the pasta, linking it to the Abruzzese territory with a new logo.

In 2001, Rustichella d'Abruzzo became a joint-stock company (S.p.A.), entering a period of innovation while maintaining the artisanal process. The company launched projects such as PrimoGrano, regional specialties, and an organic line. Today, the fourth generation, represented by Carolina, Stefano, and Piero, continues to carry on Piero's vision, each with specific roles in the company.

Rustichella d'Abruzzo has gained international fame, with a strong market in the United States, where it is considered the most artisanal pasta in the world. In 2020, the company inaugurated an innovative plant for the production of egg pasta, preserving its artisanal nature while implementing modern technologies. The story of Rustichella d'Abruzzo is a celebration of passion, tradition, and innovation, with a strong connection to the territory and the community.