Four shapes of pasta produced using a bronze die, with superficial ridges for better adherence to sauces and seasonings.

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Bronze-cut pasta
As always, the quality is a question of method. What we use for our Gourmet specialties stages its traditional drawing of the pasta through a bronze die, making the surface of the dough and allowing better hold of the sauce and seasoning. Slow-drying, to preserve all the nutritional properties of the wheat grain.
From the Riscossa Pantry
Specialty Bronze-cut Pasta
lumaconi lumaconi
millerighi millerighi
paccheri paccheri
calamarata calamarata
conchiglioni conchiglioni