HAVE YOU EVER HEARD OF LUMACONI?
Here is Everything you need to know about it:
✔Lumaconi are pasta shells, shaped like the shell of a snail. They are hollow inside, and open at one end, closing in on itself at the other end.
✔They are as large as a ping-pong ball.
They are usually first boiled, then stuffed with a mixture involving a cheese such as ricotta, or vegetables such as zucchini and mushrooms, then baked.
✔When stuffed, they're called "Lumaconi Farciti."
✔There are ridged ones, and smooth ones. The ridged ones, called "Lumaconi rigati", have ridges on their outsides for better gripping sauce with.
✔Boil for 10 to 12 minutes just until tender to the bite. Don't overcook or they will become flimsy.
✔In Italian, "lumaca" means "snail"; "-oni" at the end means "big ones." Lumaconi are sometimes referred to as "lumaconi giganti" (giant.)
✔Pasta di Gragnano Lumaconi are among the best pasta in Italy. The small town of Gragnano, where this pasta is produced, is historically the home of Italian dry pasta production, pasta having been produced there since the 16th century.👏👏 There are many reasons why the quality of this pasta is so high, but briefly the location, climate, water and production methods of Gragnano contribute to the production of an excellent pasta that is easy to digest, nutrient-rich, artisan and delicious!😍 Bravo! 🍽This dish is featured in our Spice Chica Personal Chef Experience Menu ☺
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