L'Abruzzese artisan pasta - made passionately the traditional way in South Australia since 1980.
L’Abruzzese is a family owned and operated business that has been making pasta the traditional way for over 30 years in Adelaide.
Only the best Australian sourced ingredients are used; pasta is extruded through Italian bronze dies and slow dried for 36 to 48 hours.
Available in over 100 different varieties and four main ranges: Egg pasta; Organic Grains including wholemeal, rye, spelt, khorasan; Organic Gluten Free range of besan and buckwheat, lentil and maize, and organic white rice; Casalinga range made with durum wheat semolina, and a flavoured range including squid ink, spinach, tomato, saffron, porcini mushrooms, chilli, beetroot and lemon myrtle.
- Markets: NSW, QLD, SA, TAS, VIC, WA, Export
L’Abruzzese products are distributed Australia-wide in independent supermarkets, gourmet grocery stores, through online retailers and in restaurants.
- Processing capabilities: Extrusion, Free from, Hand packing
L’Abruzzese pasta starts with the best flours available in Australia, mixed with water and other flavours when required (squid ink, spinach etc), extruded through rough bronze dies, dried on trays for 36 to 48 hours, then packed and sealed.
- Packaging capabilities: Bag or pouch, Labelling
- Storage: Ambient
L’Abruzzese pasta is sold in 5kg boxes for retail shops and food service as well as in retail packaging of 375g, 500g or 1kg bags.