Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

The risini format in the shape of a grain of rice is perfect for salads, soups or for making "risotti" without rice.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Did you know ?

The fusilli is a format originating in Naples, traditionally the dough was wound around a knitting needle which gave it its spiral shape.

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Pasta made from exclusively Italian organic durum wheat semolina and spring water preserved from all pesticides of the Majella Natural Park, made using the traditional method of bronze wire drawing and slow essication. 

Typical Sardinian pasta, made with Italian durum wheat semolina, artisanally processed, bronze-drawn, and dried at a low temperature and toasted.

It's ideal as a hot dish with mussels and clams, and/or risotto with sausage, or as a cold dish with vegetables and fish.