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.

Vermicelloni della Lina


400g of Riscossa vermicelloni 500g cherry tomatoes
4 tablespoons grated pecorino
extra virgin olive oil


Cook the vermicelloni very al dente and place them in a bowl with a little bit of oil so they do not stick.

In a large frying pan lightly fry the garlic in the oil, add the tomatoes and cook over high heat for a few minutes.

When they are slightly wilted, add salt and add the vermicelloni. Reduce heat, add half a cup of the pasta water and continue cooking for about three minutes.

When the sauce has thickened, remove from the heat and season with grated pecorino cheese and a sprinkling of pepper

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.