Conchiglione is derived from the Italian for shells. They are a popular shape of pasta suitable for a rich ragu, a cream sauce or a cheese sauce. The shell serves as an ideal scoop for the sauce.
The Di Gragnano range is a world leading pasta range from Naples. To be called Pasta di Gragnano, the pasta must be produced in a legally defined area in and around the Bay of Naples and it must be made by mixing durum wheat with the calcium poor water of the Monti Lattari. The dough is forced through rough bronze forms (trafilata al bronzo) and dried at low temperatures in the mountain air, helping to create this delicious pasta range.