Rustichella d'Abruzzo has been making pasta for over 80 years. Founded in Penne in 1924, it wanted to conserve the tradition of homemade production, focusing on special and regional shapes to go beyond the boundaries of Abruzzo. In the family owned Rustichella d'Abruzzo, the best durum wheat semolina is selected and mixed with mountain water with the same care and tradition of the past. The exclusive bronze mould gives the pasta its special coarseness, which makes allows it to absorb sauces better. The low drying temperature, which takes 40-60 hours depending on the shapes, preserves the nutritional value of the pasta, and the flavor of the wheat comes across wonderfully during cooking. Strict quality controls preside over every phase of production, from the arrival of the raw ingredients to the delivery of the finished pasta. Rustichella d’Abruzzo pastas, sauces and honeys are part of Amen Wardy Aspen’s gourmet boutique.