The Conchiglioni Rustichella d'Abruzzo come with the new captivating package in pure Kraft paper. The 2 Michelin star Chef Antonino Cannavacciuolo, on the occasion of his Roman event in April 2016 at the Olympic Stadium in Rome, presented the recipe with which he began the adventure at Villa Crespi, cooking the Rustichella d'Abruzzo Conchiglioni stuffed with Gorgonzola with green apple juice and celeriac. Another Mediterranean recipe sees them prepared alla Sorrentina (we recommend adding the INTOSSO Rustichella d'Abruzzo Evo Oil) or as an appetizer filled with tuna, tomato, capers, lemon peel, rocket and Evo oil flavored with Rustichella d 'rocket Abruzzo.