{"id":46339,"date":"2026-01-23T18:27:10","date_gmt":"2026-01-23T17:27:10","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=46339"},"modified":"2026-02-02T14:22:42","modified_gmt":"2026-02-02T13:22:42","slug":"fusilli-48-integrali-valtellina-style-2","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/fusilli-48-integrali-valtellina-style-2\/","title":{"rendered":"\ufffc\ufffcFusilli n\u00b0 48 Integrali"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"FUSILLI N\u00b0 48 INTEGRALI ALLA VALTELLINESE\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/VjKX8c9Jllc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><\/p>\n\n\n\n<p>250 g Rummo Whole Wheat Fusilli N\u00b0 48<\/p>\n\n\n\n<p>200 g savoy cabbage<\/p>\n\n\n\n<p>150 g Bitto and Casera cheese<\/p>\n\n\n\n<p>200 g potatoes<\/p>\n\n\n\n<p>80 g butter<\/p>\n\n\n\n<p>Garlic cloves<\/p>\n\n\n\n<p>Sage<\/p>\n\n\n\n<p>Black pepper<\/p>\n\n\n\n<p>Salt<\/p>\n\n\n\n<p>Extra virgin olive oil<\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>Cut the butter into small pieces and melt it slowly with the unpeeled garlic and sage. The butter should turn a hazelnut color. Bring the water to a boil in a pot, then cook the chopped potatoes and savoy cabbage for 10 minutes. Add salt and cook the pasta in the same pot. In the meantime, cut the Bitto and Casera cheese into small pieces. Drain the pasta with the potatoes and savoy cabbage and, off the heat, mix in the pot with the flavored oil and cheese. Serve adding a little freshly grated black pepper and two crispy sage leaves. Enjoy!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Rummo Whole Wheat Fusilli N\u00b0 48 200 g savoy cabbage 150 g Bitto and Casera cheese 200 g potatoes 80 g butter Garlic cloves Sage Black pepper Salt Extra virgin olive oil DIRECTIONS Cut the butter into small pieces and melt it slowly with the unpeeled garlic and sage. [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":46360,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[2043],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/01\/Fusilli-Valtellinese-Rummo-1.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/01\/Fusilli-Valtellinese-Rummo-1.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/01\/Fusilli-Valtellinese-Rummo-1.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/01\/Fusilli-Valtellinese-Rummo-1-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/01\/Fusilli-Valtellinese-Rummo-1.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/01\/Fusilli-Valtellinese-Rummo-1.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/01\/Fusilli-Valtellinese-Rummo-1.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Whole Wheat Fusilli N\u00b0 48 200 g savoy cabbage 150 g Bitto and Casera cheese 200 g potatoes 80 g butter Garlic cloves Sage Black pepper Salt Extra virgin olive oil DIRECTIONS Cut the butter into small pieces and melt it slowly with the unpeeled garlic and sage.&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\ufffc\ufffcFusilli n\u00b0 48 Integrali | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/fusilli-48-integrali-valtellina-style-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\ufffc\ufffcFusilli n\u00b0 48 Integrali | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Whole Wheat Fusilli N\u00b0 48 200 g savoy cabbage 150 g Bitto and Casera cheese 200 g potatoes 80 g butter Garlic cloves Sage Black pepper Salt Extra virgin olive oil DIRECTIONS Cut the butter into small pieces and melt it slowly with the unpeeled garlic and sage. 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