Back in the early 1900s, Verrigni pasta was made from local whole-grain semolina, stone-ground and mixed with water from the Gran Sasso, then hung from bamboo canes to air dry. Not much has changed in over a hundred years: the same passion and respect goes into each Verrigni pasta. Carefully selected raw materials, crafted and cut with bronze dies, result in unmistakable quality and flavor; this is the Verrigni tradition.