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.

Brodino di pollo



150g Riscossa Pastina Rosmarino
2 stalks of celery
2 carrots
1 onion
1 leek
1 potato
1 bunch of parsley
1 teaspoon salt
1 kg chicken, cleaned, washed and dried, any part will be fine
Two tablespoons of grated Parmesan cheese


Wash and peel the vegetables, then put them together with the chicken – any part will be fine, even the most humble - in a large pot, with about two liters of water.

Boil the liquid, then reduce the heat and simmer for at least an hour: the longer you cook the soup, the better the flavor. If you have a pressure cooker, you can use it to speed up the cooking process.

Take out the vegetables and chicken from the broth and keep aside. When they are cold, cut the vegetables into small pieces, remove the bones from the chicken and cut the meat into strips.

Bring to a boil and add the Pastina, cooking it as usual.

Finally, add a sprinkling of Parmesan cheese

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.