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.

Zuppa Contadina


200g Riscossa ditali lisci
2 carrots
1 celery stalk and top
2 potatoes
1 onion
2 zucchini or other vegetables in season
1 cup dried borlotti beans already cooked
200g of peeled fresh tomatoes in season
oil, salt and pepper
grated Parmesan cheese
a sprig of thyme


Wash and clean the vegetables and cut into chunks.

Slice the onion and slowly sauté in a little oil.

Combine all the vegetables with the oil and cook.

Add a quart of boiling water and a pinch of coarse salt. Add the beans and cook slowly for about 40 minutes, checking that it does not dry out too much.

Add the pasta until cooked al dente.

Salt and pepper to taste, season with a few thyme leaves and serve garnished with a drop of raw oil and parmesan.


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.