Taste Riscossa

The different varieties of pasta from Riscossa go perfectly with sauces and seasonings typical of Italian regional tradition, and they also provide the ideal starting point for new and imaginative recipes. Learn how to create authentic Italian dishes that are delicious and easy to prepare.

Pappardelle alla maniera di San Giuannidd


400g of Riscossa egg pappardelle
300g cherry tomatoes or dates
2 cloves garlic
3-4 anchovy fillets in oil
grated pecorino
extra virgin olive oil as needed
hot pepper (if desired)


In a large skillet (which must also contain the pappardelle) brown the slices of garlic, chili and anchovy fillets.

As soon as they soften, add the cherry tomatoes cut in half. Cook the sauce for 5-6 minutes as long as the tomatoes do not begin to wilt.

Meanwhile, cook the pappardelle in plenty of lightly salted water, drain al dente, add to the sauce and sauté everything in the pan for a few minutes, adding the coarsely grated pecorino and if necessary a few tablespoons of the pasta cooking water.

Serve immediately and sprinkle with more cheese and finely chopped parsley

Organic Wholegrain Pasta
Five classic shapes of pasta, made from 100% organic Italian milled wheat.
Specialty Bronze-cut Pasta
Four shapes of pasta produced using a bronze die, with superficial ridges for better adherence to sauces and seasonings.
Specialty Egg Pasta
Traditional specialty of fresh pasta made from durum wheat flour and egg, available in five shapes.