Gaetano’s daughter, Nicolina Sergiacomo Peduzzi, was born in Penne and grew up in an environment abundant with baking, cooking and pasta making. In 1981, with her husband Piero Peduzzi, she decided to revive the original whole wheat pasta that Gaetano had made.

Soon, Nicolina’s adult children Gianluigi and Stefania Peduzzi joined the business, heralding a new era for the little known pastificio (pasta factory). With the vision of Gianluigi, Rustichella d’Abruzzo began to create a greater variety of pasta shapes within a small-batch production of durum wheat semolina pasta.

In the late 1980’s, Gianluigi introduced their whole wheat penne pasta to Dean & Deluca in New York City, their first U.S. customer. After a few years, the assortment of shapes and sizes produced in the small family pastificio grew to what is today one of the most extensive artisanal pasta and product lines available in Italy.

Today, Rustichella d’Abruzzo pasta is still made with the finest quality grains, blended with pure mountain spring water, extruded through bronze dies and slowly air-dried for a rustic texture that holds sauce beautifully.

Nicolina, as the matriarch of the Peduzzi family, prepares some of the most delicious pasta meals we have ever tasted—and she shares with great joy her recipes. At the family house, over heaping plates of spaghetti, information and stories are shared and business decisions are made.

Nicolina is the keeper of her father’s small-production, artisanal core values, which run deep in the hearts of the family. Their high level of integrity, professionalism and passion for quality will carry on well into the future—mostly because of those incredible meals and moments the family shares every day at the table.