With a futuristic shape and innovative design, this triangular Pen is one of the flagship formats of the Regional Formats line. Chef Marco Mazzone from Sciapò Street and Restaurant in Trastevere, Rome (Bronze medal at the 2017 Italian Cooking Championships with Team Rome) prepares the Trenne Rustichella with sautéed Roman artichokes, Roman pecorino, crispy guanciale from Accumuli, and INTOSSO PrimoGrano Rustichella d'Abruzzo Extra Virgin Olive Oil. Many chefs appreciate this format not only for its excellent cooking performance but also for its aesthetics and plating.