The Paccherini Rustichella d’Abruzzo, bronze-drawn and slowly dried at low temperature to preserve their aroma and quality, are slightly smaller in size compared to the classic Pacchero format. The recipe by Michelin-starred Chef William Zonfa features the Paccherini accompanied by a porcini mushroom distillate, an asparagus salad, a D.O.P. saffron cream from L’Aquila, and a juniper-smoked ricotta.