In the heart of the Province of Macerata, in the Park of the Sibillini Mountains, here is located San Ginesio, a bastion of Italian ancient culinary traditions. It also includes the many pasta shapes that the town offers, passing their recipes from generation to generation. Dough of durum wheat semolina and fresh eggs, bronze dies to give this Egg Mezze Maniche the right roughness and a slow drying process in a pristine environment at very low temperatures; these are the ingredients of the success of this pasta. The handmade processing guarantees the authenticity that a traditional product should embody. An evocative name for a typical pasta shape of the Marche recalling the sleeves of summer clothes.
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.
To delight the palate of connoisseurs and gourmands: Egg Mezze Maniche of San Ginesio paired with Tomato based Sauce with White Truffle of Acqualagna and a glass of Verdicchio di Matelica.