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  • Egg Conchiglioni
  • Egg Conchiglioni
  • Egg Conchiglioni

Egg Conchiglioni

SKU:PSC500B00084
€4.50

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A name recalling all the beauty of the coasts of the Marche, artisanal manufacturing techniques handed down from past generations with passion and typical ingredients of egg pasta recipes of the Marche; this is the Egg Conchiglioni of San Ginesio. The perfect combination of taste and genuiness included in one of the pasta shapes most suited to collect and retain the flavours you want to value; ideal to stuff and over-bake. 


Type: Egg Pasta
Producer: Azienda Agricola e Agrituristica Luciani Diego
Made in: Marche (Italia)
Net Weight: 500 g

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The large hill where the medieval town of San Ginesio is located, offers a wonderful "balcony" from which, on the one hand, you can admire the Sibillini Mountains, on the other hand you can choose to be absorbed in the Adriatic Sea. The woods that surround this town are the ideal environment to produce a high quality egg pasta "km 0". Dough made only of local durum wheat semolina, fresh eggs produced in barns in the Marche, and pure spring water: these are the ingredients of this amazing pasta. The bronze dies and slow static drying at low temperature, complete the manufacturing process of this superb egg Conchiglioni, the soul of authentic flavors of the Marche countryside which, however, neglects to recall the marine elements characterizing the region.

The passion for pasta of the Luciani Family is handed down from generation to generation. Once the grandmothers were the ones who, with a rolling pin and wooden counter top, did not lose an opportunity to make delicious egg pasta, recently the grandson Diego, fascinated by this art, decided to embark on a real mission: to make the tradition of egg pasta of the Marche known to the rest of Italy and abroad. The laboratory is located in San Ginesio, a place standing out for its clean air, healthy climate, charming country and enviable calmness. The Azienda Agricola Luciani produces egg pasta, typical of the tradition of San Ginesio, offering different shapes: quadrucci, maccheroncini, spaghetti, tagliatelle, pappardelle, mezze maniche, conchiglioni and strozzapreti.

General Information: The egg pasta is easy to prepare; dressed just cooked or sautéed in a pan; it is excellent with tomato based or meat based sauces, fresh vegetables or fish. The pasta should be stored in a cool dry place and should not be exposed to the sun. How to eat: Bring a large pot of water to a boil ( around 1 litre for every 100 gr of pasta that you want to cook); season with salt and add pasta. Cook pasta in boiling water 15 minutes, stirring softly with a wooden spoon to prevent pasta from breaking. Drain the pasta and serve it with your preferred sauces and seasonings.

Durum wheat semolina and whole fresh eggs. Percentage of egg 27%, very slow drying at low temperature

A recipe that can save your supper under the wire: Egg Conchiglioni stuffed with "Quercia" Chickpea and Guanciale, caressed by a drizzle of Extra Virgin Oil of Coroncina; rustic flavors of the hills of the Marche inspired by the elegance of the sea on which they overlook.