Pizzichi is a special shape similar to Maltagliati pasta, but with “curly” edges, and is produced only with 100% Abruzzo organic whole farro flours and through the traditional artisan production process. Pizzichi can be used in a number of recipes: you can use it with a soup of PrimoGrano “Fagiolo Tondino del Tavo” seasoned with INTOSSO Extra Virgin Olive Oil, or in the recipe called “Viva l’Italia” by Maria Stefania Peduzzi, owner of Rustichella d’Abruzzo, who prepares it in a “summer version” with Pachino cherry tomatoes, bufala mozzarella cheese, capers, PrimoGrano INTOSSO Extra Virgin Olive Oil and fresh basil. Cooking time: 10-12 minutes.

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Couscous is an old multiethnic dish that has become over the years one of the most widespread dishes in the world, along with pasta and rice. Born as a local North-African dish, it then spread throughout Sicily and eventually in the whole world. There are plenty of recipes for the couscous: from the most traditional ones with seafood, meat, legumes or vegetables, to the sweet ones with milk, dates, dry fruits, honey and cinnamon. Rustichella d’Abruzzo proposes the version of 100% Abruzzo whole Dicoccum Farro.

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