Ingredients for 4 people:

• 250 g of Rustichella d’Abruzzo Riso Pasta
• 200 g of dried lentils
• 1 onion
• 1 celery stalk
• 1 dried bay leaf
• 1 sprig of basil
• Grated Parmigiano Reggiano to taste
• Rustichella extra virgin olive oil to taste
• Salt to taste

Preparation: Wash the lentils and soak them in plenty of cold water for about 12 hours. In a saucepan with some oil, sauté the sliced onion and carrots along with the chopped celery. Add the drained lentils and cover them with cold water; add the bay leaf, season with a pinch of salt, and bring to a boil. Cook for about 1 hour, adding more boiling water if necessary. Then, pass part of the lentils through a food mill and pour the purée back into the same saucepan; mix and bring back to a boil. Add the pasta and continue cooking, stirring occasionally. Turn off the heat, pour the soup into bowls, and season with the remaining oil. Garnish with a sprig of basil and finish with shavings of Parmigiano.

Ingredients for 4 people:

• 300 g of Rustichella d’Abruzzo Mezzemaniche
• 90 g of walnuts
• 55 g of grated Parmesan cheese
• 60 g of Rustichella d’Abruzzo extra virgin olive oil
• 1 clove of garlic
• 250 ml of semi-skimmed milk
• Salt to taste
• Pepper to taste

Preparation: In a food processor, combine the shelled walnuts, oil, grated Parmesan, garlic, salt, and pepper, and blend until finely chopped. Pour the mixture into a small saucepan and over low heat, add the milk until you achieve a fairly thick cream. Cook the mezzemaniche in salted water, and once cooked, drain them and toss them in the pan with the walnut cream, mixing well. Plate and garnish with a few basil leaves.

Ingredients for 4 people:

• 400 g of Rustichella d’Abruzzo fusilli
• 2 red bell peppers
• 200 ml of cream
• 1 clove of garlic
• Grated Parmigiano Reggiano to taste
• 4 tablespoons of Rustichella d’Abruzzo extra virgin olive oil
• 1 sage leaf
• Salt to taste

Preparation: Clean, wash, and slice the bell pepper halves. Heat plenty of extra virgin olive oil in a saucepan with a clove of garlic and sauté. When the oil starts to sizzle, add the bell peppers and let them cook. Season with salt. Once the bell peppers are cooked, transfer them to a bowl and blend. Incorporate the cream while continuing to blend. Return the cream to the pan and let it reduce a bit more. Meanwhile, cook the fusilli in plenty of salted water, drain them when al dente, and transfer them to the pan with the bell pepper cream. Mix everything together and sprinkle with grated Parmigiano Reggiano. Continue to combine over low heat and serve, garnishing with a sage leaf.

Ingredients for 4 people:

• 400 g of Rustichella d’Abruzzo Casareccia
• 500 g of Rustichella d’Abruzzo Organic Tomato Pulp
• 150 g of fresh sausage
• 1 shallot
• Black pepper to taste
• Rustichella d’Abruzzo extra virgin olive oil
• White wine to taste
• Thyme to taste

Preparation: Remove the casing from the sausage and crumble it with the help of a fork. In a skillet, add a tablespoon of oil and sauté the finely chopped shallot over low heat. When it turns golden, add the sausage, increase the heat, and cook it while sprinkling with a generous amount of black pepper. Deglaze with the wine, allowing it to evaporate completely, then add the tomato pulp, a pinch of thyme, and let everything simmer for a couple of minutes. Lower the heat to the minimum and continue cooking for 30 minutes. Meanwhile, cook the pasta in plenty of salted water, and once it is al dente, drain it and add it to the skillet with the sauce. Mix over high heat, stirring frequently, and serve hot.

Ingredients for 4 people:

• 320 g of Rustichella d’Abruzzo Penne Rigate
• 270 g of Rustichella d’Abruzzo Bolognese Sauce
• Shavings of Parmigiano Reggiano to taste
• Basil leaves to taste
• Salt to taste

Preparation: In a non-stick skillet, heat the Bolognese sauce over low heat. Meanwhile, cook the penne rigate in plenty of salted water, and once they are al dente, drain them and add them to the skillet with the sauce. Mix everything well for 1 minute and plate, garnishing with a few fresh basil leaves and shavings of Parmigiano Reggiano.

Ingredients for 4 people:
250 gr of Garganelli Rustichella d'Abruzzo
400 gr of pioppini mushrooms
20 gr of butter
2 tablespoons of Brandy
½ glass of white wine
2 tablespoons of Rustichella d'Abruzzo extra virgin olive oil
1 stick of celery
1 clove of garlic
1 sprig of parsley
salt
pepper

Preparation:
Clean the pioppini by removing the ends of the stems. Put them in a colander and wash them quickly with cold water, drain and dry them thoroughly. Slice the celery well and brown it in a game with butter, oil, and garlic. Add the mushrooms, brown them over high heat for a couple of minutes, add salt, pepper and sprinkle first with the brandy and then with the winemaking them evaporate. Lower the heat and add the black olives, mix with a wooden spoon and turn off after a couple of minutes. Meanwhile, cook the garganelli in plenty of boiling salted water, drain when al dente and immediately transfer them to the pan with the mushrooms and olives. Sprinkle them with a handful of washed and finely chopped parsley and brown them over high heat for a few moments. Serve and serve.