The Conchiglioni Rustichella d'Abruzzo are presented with the new attractive package in pure Kraft paper. The 2 Michelin star Chef Antonino Cannavacciuolo, on the occasion of his Roman event in April 2016 at the Stadio Olimpico in Rome, presented the recipe with which he began the adventure at Villa Crespi, cooking the Conchiglioni Rustichella d'Abruzzo stuffed with Gorgonzola with green apple and celeriac juice. Another Mediterranean recipe sees them prepared alla Sorrentina (we recommend adding Rustichella d’Abruzzo INTOSSO Evo Oil) or as an appetizer stuffed with tuna, tomato, capers, lemon zest, arugula, and Rustichella d'Abruzzo arugula-flavored Evo Oil.