1867, it is the date the attested by a certificate in the chamber of commerce which marks the beginning of the activity as artisanal pasta producers by the Masciarelli family. A company that has been expanding with the passing of time, still maintaining the artisanal character that stood it out at the birth, testified by the irregular shape of Pastificio Masciarelli products. The choice of fine local durum wheats, the use of water coming from the near Majella Natural Park, the bronze drawing and the slow drying at 40 degrees are at the base of the excellence of this product. These are processes and attentions which are fundamental to maintain the taste, the consistency and the organoleptic qualities intact. The goodness of the product has been rewarded in 2013 by Gambero Rosso, with the award as pasta with the best quality/price ratio. In the picture Fusilli Masciarelli with Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, Pachino Cherry Tomatoes and Pistacchi di Sicilia crudi e sgusciati - Azienda Agricola Fastuchera.

When we talk about Italian cuisine the risotto can’t be out of the discussion. A tasty, showy and full of substance dish at the same time, but its preparation hides many difficulties, so which are the secrets for a good risotto? At the first place there’s the choice of good raw materials for sure, so the rice must be a Carnaroli, that needs to be toasted at the right point before being covered by the broth and finally the creaming amalgamating with butter directly from the freezer, so that the heat-cold shock will make it whip and being perfectly creamy. For the risotto with clams in the picture we used the Carnaroli Rice Principato di Lucedio directly from the most ancient Piedmontese rice plantations, Mediaterranean clams, the Butter - Beppino Occelli renowned worldwide in the gastronomic field for its quality and the Pistacchi di Sicilia crudi e sgusciati - Azienda Agricola Fastuchera chopped and toasted as garnish.