From the award winning artisan pasta range by Grania in Naples. Lumaconi are large snail-shell pasta pieces. This is good news for those who like nice, chunky sauces, as the large surface area of the hollow chamber is excellent for capturing lots of it. One of the most common uses for Lumaconi is to bake them. First stuff them full of tasty ingredients (ricotta and ham is popular) and then put them in the oven for an original and delicious dish!
THE GRANIA PASTA RANGE
Le Gemme del Vesuvio "Vesuvius Gems" is the name chosen by Grania for this range of gourmet pasta. In the Volcano's shadow, a group of artisan pasta makers apply their art every day to produce a pasta which looks and tastes fabulous.
Only 3 ingredients are used. The finest durum wheat, the purest water and time. Lots of it.
At Grania, they have revived an ancient Neapolitan production process which involves drawing the pasta through bronze moulds to produce a rough surface which invites the sauce to bind. The pasta is then dried very slowly at low temperatures to maintain all of its natural taste and goodness.
It keeps its shape and consistency perfectly when cooking and the "al dente" moment is very forgiving in case you just miss it!
The pasta has a lovely golden yellow colour and is another reason they call them Vesuvius Gems!
From: Naples, Campania, Italy
Grania's Bucatini pasta has won Gold Medal at the 2010 Great Taste Awards. Widely considered the "Oscars" of artisan food in the UK, this bears testimony to the quality of this fine pasta range.
