So called because of their shape reminiscent of the shell of a snail (“lumaca” in Italian), they are very similar to traditional “lumaca” pasta, except for their much larger structure which makes lumaconi an ideal format for cooking in the oven with your favourite filling.
Very slow drying, over 36 hours, on wooden frames in static cells
100% Italian durum wheat from certified supply chain
Gragnano PGI pasta Protein content 14.5%.
100% bronze extrusion