The Rustichella d'Abruzzo Conchiglioni presents itself with the new captivating package in pure Kraft paper. The 2 Michelin star chef Antonino Cannavacciuolo, on the occasion of his Roman event in April 2016 at the Olympic Stadium in Rome, presented the recipe with which he began the adventure at Villa Crespi, cooking the Conchiglioni Rustichella d'Abruzzo filled with Gorgonzola with centrifuge of green apple and celeriac. Another Mediterranean recipe sees them prepared with Sorrentina (we recommend adding the INTOSSO Rustichella d'Abruzzo Evo Oil) or as an appetizer stuffed with tuna, tomato, capers, lemon peel, rocket and Olio Evo flavored with Rustichella d 'arugula Abruzzo. We also recommend pairing with our Pecorara sauce. Cooking time: 11-14 minutes.
Net Weight: 500 g