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.

Orecchiette vivaci al pomodorino


400g Riscossa Orecchiette pasta
500g cherry tomatoes
breadcrumbs as required
a piece of chili pepper
extra virgin olive oil as required
basil leaves as required


Boil some water for the pasta, and at the same time, heat some oil in a frying pan. Pour the breadcrumbs into the pan and keep stirring for a few minutes until golden.

Put the breadcrumbs into another container and then add more oil (into the same pan) to slightly soften the garlic, and add the cleaned and chopped tomatoes (crush some to let out the juice).Turn up the gas to a high flame and leave for a few minutes.

Add the basil leaves, piece of chili pepper, and salt.Add the pasta to the boiling water and cook until al dente, then drain and add it to the sauce, mix together with a few tablespoons of cooking water.

At the end, add the breadcrumbs and a leaf of chopped basil.

Durum Wheat Semolina Pasta
Over sixty shapes of long pasta, short ribbed pasta, soup pasta, smooth macaroni and small pasta made from durum wheat semolina.
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.