Rustichella d'Abruzzo has recently introduced an exclusive novelty among its references, the Wild Fruit Paccherini, a format designed to meet the desire of Chefs and Restaurants to create creative and innovative recipes. Produced by Rustichella d'Abruzzo with a mix of 100% Italian durum wheat semolina and 35% fresh berry puree (Blueberry 12%, Currant 11.5% and Raspberry 11.5%), the Paccherini are bronze-drawn and slowly dried at low temperature, so as to preserve their scent and quality. The recipe by Michelin-starred Chef William Zonfa, sees the Wild Berry Paccherini accompanied by a porcini mushroom distillate, an asparagus salad, a D.O.P. saffron cream from L'Aquila and a juniper smoked ricotta. For those who love seafood flavors, we recommend pairing it with roasted cuttlefish, parsley and INTOSSO PrimoGrano Rustichella d'Abruzzo Extra Virgin Oil.