Lumache Rigate De Cecco

Pasta formats that evoke small animals from orchards or fields are not unusual.

There are those who trace the origin of the Lumache to Roman gastronomic culture, and those who, on the contrary, think that it was born more generically in central and northern Italy.

Tasty larger variant of the classic Pipe, the Lumache Rigate is a fancy format that, thanks to the double opening and the distinctive fluting, is capable of mixing even the most liquid and slippery sauces capturing all the seasoning.

Lumache Rigates are particularly suitable for condiments based on pork or beef ragù, sausage or mushrooms. They are also ideal for summer dishes with light sauces based on fresh tomato and mozzarella or in baked recipes.