The history of kiwi began in China more than 700 years ago, where it was very well appreciated in Great Khan’s empire for its delicious taste and emerald-coloured pulp. It began to be widespread in the rest of the world in the 19th century, when a collector of the Royal British Society of Horticulture sent to his homeland some fruits and seeds. It was imported in Italy in the 70s, and nowadays it is the second world’s largest producer, thanks to its climate and the passion of its farmers.
Cooking time: 13-15 minutes.
Rustichella D’Abruzzo history began in 1924. Today Gianluigi and Stefania Peduzzi proudly continue their grandfather’s Abruzzan tradition using only top quality durum wheat semolina, bronze dies and pure mountain water to achieve that perfect texture and taste that made Rustichella D’Abruzzo the most recognized premium pasta, used by top chefs and available in delicatessen shops all over the world.
The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35/40 degrees, unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours.