Verrigni's gold cut pastas have a different consistency than those cut with bronze molds. Gold dyes confer a special rough thin texture and a distinctive taste. When cooked, its absorption is rapid, and the pasta has a more intense wheat taste and a bright yellow color.

Features:

• The history of the pastificio Verrigni has its beginning in 1898, when Luigi Verrigni became the supplier of the noble families of Rosburgo, the actual Roseto degli Abruzzi. Today, Gaetano, his great grandson, oversees production of the pasta with the same level of attention to detail and quality.

• The superior quality of Verrigni pasta comes from the grinding of the finest wheat available by hand with stone millstones, and the water of Gran Sasso.

• Verrigni dries their pasta in camerinas - small rooms with specially designed fans that keep the temperature of the pasta between 45 and 50 degrees - the ideal temperature for drying pasta

• Imported from Abruzzo, Italy