Italian macaroni product. Bronze dies. Dried at low temperature. Durum whole wheat pasta. Rustichella d'Abruzzo is made with 100% stone ground whole wheat durum semolina and pure spring water. The dough is extruded though bronze dies, giving the pasta its shape and a rough surface that holds sauce beautifully. Our pasta is air-dried in low temperature- controlled chambers for up to 56 hours, thus adding another dimension to the flavor and texture. Most Italians believe that our country's finest pasta is made in Abruzzo. The combination of our fertile soil, pure Apennine mountain spring water and salty Adriatic breezes has long been said to work magic. We hope you enjoy the distinctive flavor and pleasurable bite of our pasta. - Gianluigi Peduzzi; - M. Stefania Peduzzi. Making pasta in Abruzzo since 1924. www.rustichella.it. www.manicaretti.com. Our Land: Abruzzo: Abruzzo is considered the region of the most famous Italian pasta. Is it a question of the wheat? A question of water? A question of dying? We believe it is a combination of these three elements and our skillful family artisian craftsmanship since 1924. Dispose of properly. For serving suggestions visit www.manicaretti.com. Made in Italy.