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.

Minestrina della sera



150g Riscossa vermicelli tagliati
3 artichokes
2 potatoes
½ carrot
new garlic
Extra virgin olive oil
Salt and pepper
Grated Parmesan cheese
Parsley or thyme


Clean the artichokes and place them in water acidulated with lemon juice, then cut into wedges. Peel the potatoes, wash and cut into pieces; clean and grate the carrot; chop the garlic.

Lightly fry the garlic in a saucepan with a tablespoon of extra virgin olive oil.

Then combine with the artichokes, potatoes and carrot. Season with salt and pepper and cover with hot water. Cook over medium heat for about half an hour.

Then add the chopped vermicelli and finish cooking.

Complete with a drizzle of extra virgin olive and parmesan. If desired, add a few leaves of parsley or thyme..

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.