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Traditional rigatoni pasta - large tube pasta - drawn through bronze, so that the surface is rough, and ready to take whatever sauce or stuffing you give it. Just like when you were a kid - but better. Made only with locally grown Italian wheat. Made with certified Italian Grown Durum wheat
About the Producer
Third-generation family-run Pastificio Sgambaro carefully chooses durum wheat varieties that give their pasta its truly high-quality flavor and texture. In their quest to produce the very best pasta possible, the Sgambaro family created the Italian Durum Wheat Project, with the goal of producing pasta with only superior durum wheat grown exclusively on Italian farms - counter to the trend of most large Italian pasta makers who use wheat from the USA and Canada. His pursuit of quality led Jolly Sgambaro became the first Pastificio owner to be awarded the respected "Grano Duro Italiano" (Italian Durum Wheat) product certification.
In 1925 Tullio Sgambaro was famous in the region for his culinary specialties, and in 1947, he opened the first Sgambaro pasta factory in Cittadella near Padua. Eventually the family took over both Pastificio Volpato in Fanzolo and Pastificio Santangelo in Piove. In the 1960s his sons, Dino and Enzo, developed the company further, expanding to add milling of wheat to the pasta-making process. The business has continued to grow since then, thanks primarily to two basic elements: the dedication and enduring passion
of Tullio's grandchildren who today operate the company.