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.

Zitoni del Buongustaio


350g Riscossa Zitoni tagliati pasta
350g peeled drained tomatoes
3 green peppers
1 burrata cheese
extra virgin olive oil
a pinch of sugar


Prepare the sauce by frying the onion in a little oil and then add the tomatoes and a pinch of sugar to remove acidity. Season with the basil leaves and add salt. Cook for about 20 minutes over medium heat.

Cut the peppers into chunks, fry them separately until soft and golden. Season with salt and set aside.

Boil pasta in plenty of salted water and then drain it when al dente; run under cold water to stop it from cooking any further. Put the pasta in a bowl and season it with oil.

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.