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CARMIANO Lumaconi IGP 500 g
A short, striped shape of pasta with rather large dimensions, the name LUMACONI derives from the shell of the snails. Typically from Campania, perfect for full-bodied sauces such as meat or vegetable ragù, but also perfect to be filled and baked, for the classic Sunday lunch, or a finger food buffet.
Pasta di Gragnano is made using durum wheat of the highest quality, which has a high protein content. To be certified ‘Pasta di Gragnano’, it has to contain at least 13% protein, whereas regular pasta normally has 11.5%. The dough must be extruded through rough bronze forms and, once it has taken shape, dried with a slow process (up to 60 hours).