Its particular size and shape are suitable to contain the toppings and make the Conchiglioni suitable for recipes of stuffed pasta, or used with fish or meat condiments. But its simplicity combined to light spring sauces, such as mozzarella, tomato and fresh basil, that make this pasta to be appreciated for its real Italian taste.
bronze drawn /
We use only high quality semolina. All shapes of pasta are drawn in bronze, which has a slower scroll, giving the pasta roughness and porosity, providing excellent hold of the dressings.
slow drying /
The drying takes place slowly (up to 42 hours) and at low temperature (up to 50 °C) in static cells. Here, the unique balance of time, heat and humidity reproduces the famous “wind tunnel” of Roma Street in Gragnano.
durum wheat semolina and water
cooking time /
from 12 to 14 minutes