Originally from South-central Italy, this oval-shaped and slightly curled type of artisan pasta is widely used in several traditional recipes. For instance, during the Palio festivity in Siena, Rustichella d’Abruzzo Cencioni are cooked with Pecorino cheese fondue, cherry tomatoes and rocket and served as prize for the winner. The Mediterranean variations of this recipe include the use of tomatoes, anchovies, capers and salted ricotta cheese, or sheep’s ricotta cheese, Calabrian sausage, tomato puree and Tropea onion. We recommend it with Rustichella d’Abruzzo organic tomato sauce and basil for the lovers of simple tastes. Cooking time: 20-22 minutes.