Regional cooking is based on pasta, lamb, fish and local specialities like saffron and red garlic. Famous for pasta, a variety of salami including the Ventricina salame.
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The history of Verrigni Pasta is rich of passion, handicrafts, tradition and innovation. The history of a family able to hand on since 1898, from generation to generation, the love for its land - – Roseto degli Abruzzi - and vocation to highest quality, with no compromises. Today Verrigni, with the elegant and decisive scents and flavours of Abruzzi, is synonymous of excellence all over Italy and not only. For processing its pasta, Verrigni uses only water of Ruzzo Aqueduct, coming from the springs of Gran Sasso, at a height of 900/1000 metres, fresh, at a temperature of 8-10°C. The water has a low content of sodium.