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Pasta, Sagne a Pezzi Primograno

Pasta, Sagne a Pezzi Primograno

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Primo grano meaning “first grain” in Italian, was the idea of pastamaker Gianluigi Peduzzi, who wanted to bring back the flavors of authentic pasta made with 100% Abruzzo-grown wheat like those that his grandfather, Gaetano Sergiacomo, made at his mill in the town of Penne at the turn of the last century. Through a research studies the Istituto dei Cereali di Foggia identified local heritage wheat varieties including San CaroloVarano, and Mongibello, which proved ideal for pasta making.

Every year a small group of farmers from the surrounding hills of Pianella do a special planting of these selected varieties. After the July harvest, the wheat is kept protected in the hull, then milled to order and made into PrimoGrano Pasta in small batches throughout the year. The soft and fragrant wheat is made into some of the traditional shapes made by Gaetano Sergiacomo. Sagne a Pezzi, meaning "broken lasagne in pieces," is made in a similar fashion to Pizzichi, using a thin, curled lasagna die, then cut into squares about 1 inch in length.


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