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Enjoy Italian Pasta

The best quality of Italian pasta
Each of us evaluate the goodness of pasta according to his personal taste.
The sampling of the original Italian pasta should be done without adding any seasoning just after the cooking, or using at least a teaspoon of olive oil on a sample, to evaluate the tightness of the seasoning. The parameters that should be evaluated during the tasting of the best Italian pasta are the following ones:

  • Consistency: The original Italian pasta could be defined as a consistent one only when it has been cooked by following the instructions of the producer and it is solid and elastic, it doesn’t break easily if it’s pressed. In this case the original Italian pasta always returns to its initial consistence when it’s pressed.
  • Homogeneity of coking: if pasta is obtained by semolina with a low level of gluten, it looks overcooked outside and raw inside. The perfect Italian pasta needs to look consistent in every part.
  • The flavor: this word includes the meaning of tasty, aromatic and fragrant characteristics that are typical of Italian pasta.
  • Held cooking: after cooking, draining and dressing your Italian pasta, it is possible to estimate its final quality due to the fact that some defects could increase during and especially few minutes after the draining phase. In case of appearance of defects, sometimes pasta became inedible or really unpleasant to eat.

Long shapes Italian pasta
Long shapes Italian pasta
Spaghetti, linguine, bucatini….Be prepared to try all the available long shapes of pasta Riscossa. Very fast to be prepared and always able to meet your authentic needs.
Small smooth Italian Pasta
Small smooth Italian Pasta
A big range of fancy shapes is available to satisfy the palates the most demanding.
Striped Italian pasta
Striped Italian pasta
The striped cuts are much more flavored if they're accompanied by some of our delicious sauces.
Italian pasta for soups
Italian pasta for soups
Funny and delicious shapes of Italian pasta for your soups and your creative recipes
The fancy shapes
Italian Pasta:The fancy shapes
Spirali, eliche, serpentini….The fancy shapes are some of our "most wanted" used for the most flavored recipes
The special shapes
Italian Pasta: The special shapes
Farfalle, ziti, sardi….these shapes give you the chance to choose the real authentic great flavor of the Italian pasta.
Semolina specialities
Semolina specialities
Cannelloni, paglia e fieno, conchiglioni… you could amaze your guests by using these shapes on some colored and fancy recipes.
Eggs specialities
Italian pasta: Eggs specialities
The eggs pasta is much more nutritious and tasty, and it's perfect if used with the right dressings like red and white sauces.
Artisanal Italian pasta
Artisanal Italian pasta
Orecchiette, strascinati, strozzapreti….when tradition meets innovation the final result is the perfection.
Drawn Bronze Italian pasta
Drawn Bronze Italian pasta
Bombardoni, Lumachoni...
Organic Italian Pasta
Organic Italian Pasta
Thanks to this line of production the Italian pasta Maker Riscossa demostrates his attention to the environmental protection.
Whole wheat Italian pasta
Whole wheat Italian pasta
Riscossa's whole wheat Italian pasta is obtained using only whole wheat semolina, which is rich of fibers and grants a good taste and low calories

Nutrition & Health
Italian pasta Makers like "Pastificio Riscossa" support a healthy lifestyle and invite people to have a varied diet by consuming the Italian pasta supporting wellness and a right contribution of energy, and avoiding some nutritional deficiencies or excesses.

For this reason the best Italian pasta producers take care of their production ensuring the highest quality and nutritive properties to all their customers worldwide.

Consuming Italian pasta, according to the rules of the typical and healthy Mediterranean diet, together with taking care of your own wellness making sports and having a correct lifestyle, is the best recipe for a long and healthy life.

A specific attention to the customer needs, as only the best Italian pasta producers like Riscossa can do, is making researches to add some neutraceutical elements to their production, so that it will be possible to offer a daily use of natural foods according to the Mediterranean diet.