San Giorgio Rotini, No. 76 16 oz

San Giorgio Rotini No. 76 (16 oz) is a familiar entry on supermarket pasta shelves: a heritage brand using a simple, reassuring message — "Since 1914" — and a clear emphasis on traditional family meals. You'd find this bag or boxed package in the pasta & rice aisle near other dried pastas, jarred tomato sauces, canned tomatoes and boxed pasta mixes; retailers often place it shoulder-to-shoulder with other value and mid-market brands. Its marketing leans on nostalgia and reliability — the kind of pasta parents grew up with and buy for weeknight spaghetti or Sunday dinners. The label highlights "simple, quality ingredients" and enrichment (niacin, iron, B-vitamins), creating a mild health halo without organic or specialty certifications; there's no child-focused gimmickry or premium artisan language, just straightforward pantry branding. In plain processing terms, this is a manufactured dried pasta made from semolina and durum flour and fortified with vitamins, produced by milling, mixing, extrusion and drying. Sensory expectations are classic: corkscrew rotini with a firm, slightly chewy bite when cooked al dente, a ridged spiral that traps sauces and bits of vegetable or meat. Packaging is practical — typically a clear-window box or bag that shows the golden wheat spirals — and the ritual is universal: boil, drain, toss with sauce or olive oil, and serve family-style. It’s a pantry workhorse for quick weeknight dinners, meal-prep batches of pasta salads, or emergency storm-prep supplies, evoking comfort, tradition and straightforward utility in American grocery culture.