Originally from northern Italy, this short pasta shape with its typical bow tie shape is the protagonist on the tables of Emilia-Romagna, Abruzzo and Puglia. The best known recipes want Farfalloni cooked with cream and salmon, peas and speck or with a pumpkin fondue, nutmeg and Parmigiano Reggiano. This format also goes very well with different types of sauce such as the classic Rustichella d'Abruzzo tomato and basil sauce, also with the plus of Bio, accompanied by a drizzle of Rustichella Extra Virgin Olive Oil flavored with Chilli.