Terre di Entella Lumache are a perfect match for rich, hearty sauces like pork or beef ragù, sausage, or mushroom-based condiments. They’re also excellent for light summer dishes with fresh tomato and mozzarella sauces, or in baked recipes.
Suggested sauce pairings:
-
Lumache with tomato sauce
-
Lumache alla Norma
-
Lumache with borage, beans, and pecorino shavings
-
Lumache with capers and olives
-
Lumache with ricotta, smoked salmon, and zucchini
Pasta shapes inspired by small garden or field creatures are a charming tradition in Italian cuisine.
Some trace the origin of Lumache (meaning “snails”) back to ancient Roman gastronomy, while others associate it more broadly with central and northern Italy.
A deliciously larger variation of the classic Pipe pasta, Lumache Rigate are a playful, versatile shape. Thanks to their double opening and distinctive ridges, they hold onto even the most delicate or runny sauces—capturing every drop of flavor.
