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Lumaconi giganti

(Bronze drawn, dried slowly at low temperature)

Ingredients: durum wheat, water.

Net weight: 500 g

Cooking time: 12 minutes

Cooking instructions: Use 6 litres of water for 500 g of pasta. When the water boils, add the salt and pasta. Stir occasionally. Drain immediately after the suggested cooking time.

Keep in a cool and dry place. Produced and packaged in Italy.

About the product: In Abruzzo, a land famous for its saffron above all, it produces the most renowned and sought-after Italian pasta, produced following the traditional artisanal methods at the heart of Maiella with carefully selected flour and spring water, formed with bronze dies to give the pasta its particular roughness so it holds the sauce better and dried slowly at low temperature to keep the organoleptic characteristics of the durum wheat.

The picture on the front label has been designed by the Italian artist Ferdinando Quintavalla.

Price per Unit (piece): £4.50