Pasta
Basilicata
Organic
Traditional Italian
Vegan
Vegetarian
Classic Italian
Pastificio ItalycaStuffed shells are a make-ahead dish: fill them during prep, hold them chilled and bake to order. Classic fillings are ricotta and spinach, a meat ragù or mushrooms with béchamel, while a seafood or vegetable filling suits a lighter menu. Boil them a couple of minutes short of the indicated time so they keep their shape in the oven. As a rough guide, four to five shells make a starter portion.
Specs 500 g, case of 10, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Conchiglioni are bought for an occasion: Sunday lunch, a family gathering, a holiday bake. That makes them a planned purchase with a larger basket, since buyers also pick up ricotta, sauce and cheese. A one-line filling suggestion from staff helps first-time buyers decide. They add a less common shape to the pasta range.
Specs 500 g, case of 10, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Conchiglioni are bought for an occasion: Sunday lunch, a family gathering, a holiday bake. That makes them a planned purchase with a larger basket, since buyers also pick up ricotta, sauce and cheese.
Case of 10 × 500.
Large conchiglioni shells, made to be stuffed and baked.
Pastificio Italyca produces them in the Matera hills, Basilicata, using organic local durum wheat, bronze dies and slow drying. The producer recommends the open shells for oven-baked dishes, filled with ragù, ricotta and spinach, mushrooms, or ham and béchamel. Cooking time indicated by the producer: 11 to 12 minutes.
Specs: 500 g, case of 10, shelf life 36 months, organic, Basilicata (Italy).
Allergens: gluten (durum wheat).
Pastificio Italyca is a young pasta maker in Grottole, in the hills around Matera, founded around 2020. It makes fresh and dry organic pasta, ICEA certified, by artisanal methods, using only high-quality durum wheat from the Matera area bought directly from local farmers.
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