10/09/2026
🇮🇹 NOT ALL PASTA NEEDS SAUCE…
Something a little different has arrived at Rizzo Italian Deli — artisan Morelli pasta from Tuscany, made with Italian durum wheat semolina and some seriously interesting flavours.
🍋 Limone & Pepe Linguine
Keep it fresh and simple: prawns, extra virgin olive oil, parsley and a little lemon zest.
🍷 W**e: a crisp Vermentino, Fiano or Falanghina.
🌶️ Peperoncino Rosso Linguine
Try it aglio, olio e peperoncino style — garlic, good olive oil, parsley and perhaps some prawns. The pasta already brings the chilli character, so don't overpower it.
🍷 W**e: chilled rosato, Frappato or a fresh Falanghina.
🌼 Zafferano Linguine
Beautiful with prawns and courgettes, finished with a little saffron-infused cooking water and extra virgin olive oil.
🍷 W**e: Fiano di Avellino or a richer Vermentino.
🌿 Aglio & Basilico Linguine
Tomatoes, burrata, extra virgin olive oil and fresh basil. Simple ingredients, proper Italian comfort food.
🍷 W**e: Chianti, Cerasuolo d'Abruzzo or a fresh Italian rosato.
🍄 Fungo Porcino Tagliatelle
This one calls for mushrooms: sautéed porcini or mixed wild mushrooms, garlic, parsley and Parmigiano. A little butter if you're feeling indulgent.
🍷 W**e: Pinot Nero, Langhe Nebbiolo or Chianti Classico.
🖤 Nero di Seppia Linguine
My choice would be seafood all the way — prawns, squid, cherry tomatoes, garlic, parsley and a touch of chilli.
🍷 W**e: Etna Bianco, Grillo or Vermentino.
The important bit? Don't cover these pastas in heavy sauces. The pasta itself is part of the flavour, so let it do some of the work.
Pop into Rizzo Deli, 3 King Street, Worcester and ask us what we'd cook with yours — and, naturally, we'll help you find the right w**e to open with it. 🇮🇹🍝🍷
Pasta + recipe + w**e = dinner sorted.
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