Commonly called ‘shells’ or ‘sea shells’ because of their shape, in fact, the word ‘conchiglia’ in Italian means sea shell. Conchiglie aren’t a very ancient pasta shape and are only produced dried. Because they haven’t been around for very long they don’t have a history which is particular to a certain Italian region. Conchiglioni are the jumbo shells, which are similar in size to lumaconi (snail shell pasta) and are excellent stuffed and baked.
The products of Pasta Zaccagni are made only with durum wheat semolina of the best quality and pure Majella mountain spring water. The slow and delicate drying at a very low temperature guarantees a unique and precious product, perfect for tables and restaurants all over the world.