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.
Agricola Luciani Diego. Sede Legale Contrada S.Croce, 86. 62026 San Ginesio (MC). Laboratorio: Contrada Vallimestre, 4, Località Celiano. 62026 San Ginesio (MC).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.Azienda
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 category A. Percentage of egg 27,6%, very slow drying at low temperature. The water used comes from the Consortium of Fargnio located within the Mountain Sibillini National Park. Typical values serving size 100 gr: energy 369 Kcal, 1543 Kj; Fat 3,56 gr of which saturates 1,03 gr; Protein 13,57 gr; Carbohydrate 73 gr of which sugar 3,97 gr; dietary fibres 2,6 gr; salt 0,44 gr.