Everything began in 1902 when Cav. Leonardo Mastromauro choosed the name Riscossa for his project because of his nature so impetuous and innovative. This name was very innovative In that period after the War because everybody was searching for his "Riscossa" (that means "renaissance"). To Cav. Leonardo Mastromauro a new life was possible then and everything needed to start with "Riscossa", his great pasta project!!
Balsamic vinegar -
Bronze Died Pasta -
Catering line Ho.Re.Cap - Standard Shapes -
Egg Pasta -
Extra virgin olive oil -
Italian Biscuits -
Organic -
Pasta Tomatoe Sauces -
Potatoes Gnocchi -
Rices Riscossa -
Semolina Durum Flour and Tender Flour -
Semolina Flour Spacialities -
Standard Shapes -
Tomato products -
Whole Wheat Pasta -
