Lumaconi

Short and ridges shape, quite large in size. Of Campania origin, its shape evokes the shell of a snail, from which they take their name. Lumaconi are characterized by an important gustatory intensity, which makes them suitable for full-bodied sauces, but liquid enough to slide inside the pasta and explode in the mouth with every bite. Thanks to their concave and not too big shape, they can be stuffed and become small finger foods.

Perfect with: Meat sauces like as Italian ragù. It’s perfect in vegetables recipes with mushrooms, artichokes and peppers

 Cook it like this: Boiled “al dente” into plenty salted water and mixed in a pan with sauce