Catalogo Fiere Parma

The embrace of our wheat with every sauce.
In pasta, ridges recall linearity. More or less pronounced on the surface, parallel and, above all, straight.
The new Mancini Lumache Rigate instead enhance the curving: the soft geometries retain the sauce on the surface and the two holes welcome it inside.
We shape our Lumache Rigate using circular bronze dies and we dry them slowly at minimum temperatures of 36° C (96,8° F) and max 55° C (131° F) for 22 hours. They have a diameter of 15 mm and are 25 mm long.
Cooking time is 8-10 minutes.