Ingredients for 4 people:
250 g of orecchiette from the Rustichella d'Abruzzo priest
100 g of broccoli
70 g of bacon
1 clove of garlic
chili pepper
Rustichella d'Abruzzo extra virgin olive oil
salt

Preparation:
Cut the bacon into strips. In a pan, put a little extra virgin olive oil, the garlic cut into two parts, and the chili pepper into small pieces, and brown the bacon well. Wash the broccoli and cut it into small pieces. Then add them to the pan, cover, and cook for 10/12 minutes, adding a drizzle of hot water if necessary until soft. Meanwhile, cook the orecchiette in abundant salted water, drain and pour into a pan with the sauce. Sauté them well and after 1 minute turn off the heat and serve. Season everything by adding a drizzle of raw oil.

Ingredients for 4 people:
350 gr of Tonnarelli with Cuttlefish Ink Rustichella d'Abruzzo
300 gr of Prawn Tails
200 gr of Pachino Cherry Tomatoes
100 gr of Red Caviar (salmon roe are fine)
1 clove of garlic
Chives to taste
Spicy Chilli to taste
75 ml of Rustichella d'Abruzzo Extra Virgin Olive Oil

Preparation:
Shell the shrimp tails and remove the internal black thread. Wash the cherry tomatoes and cut them into wedges. Put a little extra virgin olive oil in a pan with the crushed garlic and chili and let it brown for a few minutes; add the tomato and cook for 8/10 minutes. Add the shrimp to the tomato in the pan, continue cooking over high heat for a few minutes, and then add the chives cut into thin slices. Meanwhile, boil your Tonnarelli with squid ink in salted water; drain the pasta al dente, keeping a little of the cooking water aside, and pour it into the pan. Sauté the pasta by adding a little cooking water if needed. Serve hot, completing the dish with a few teaspoons of salmon roe.

Ingredients for 4 people:
350 g of Rustichella d'Abruzzo egg tagliatelle
75 gr of Parmigiano Reggiano
1 shallot
½ glass of dry white wine
75 ml of Rustichella d'Abruzzo extra virgin olive oil
1 Tuber Aestivum Truffle
1 sprig of parsley
Black pepper to taste

Preparation:
In a pan, gently fry the thinly sliced shallot with a sprinkling of black pepper. Once it is golden, blend with half a glass of white wine and let it evaporate. Meanwhile, cook the egg Tagliatelle in plenty of salted water and once cooked, drain and pour them into the pan with a drizzle of oil. Stir over low heat adding the chopped parsley, a sprinkling of ground pepper, and turn off after a minute. Serve and add thin flakes of truffle completing with grated Parmesan.

Ingredients for 4 people:
250 g of egg Pappardelle from the Rustichella d'Abruzzo "Distese a mano" line
500 g of Champignon Mushrooms
Extra virgin olive oil
1 onion
2 cloves of Garlic
1 Sprig of Parsley
½ Glass of White Wine
Salt and pepper to taste

Preparation:
Wash and clean the Champignon mushrooms. Finely chop the parsley, garlic, and onion with a crescent moon and fry them in a pan with the extra virgin olive oil over very low heat. After a few minutes, add ½ glass of white wine and let it evaporate. When the wine has evaporated, add the Champignon mushrooms cut lengthways, season with salt and pepper, cover with a lid, and simmer for about 10 minutes. Bring the pasta water to a boil, add salt and pour in your egg pappardelle. Once they are al dente, drain them keeping some of the pasta cooking water, and add them to the pan with the mushrooms. Add the fresh parsley and sauté for a couple of minutes, adding a little cooking water if necessary. Serve piping hot!

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.