Paccherini Rustichella d'Abruzzo, bronze-drawn and dried slowly at low temperature so as to preserve their fragrance and quality, have a slightly smaller size than the classic Pacchero format. The recipe by star chef William Zonfa, sees Paccherini accompanied by a porcini mushroom distillate, an asparagus salad, a cream of L'Aquila D.O.P. saffron and a juniper-smoked ricotta.