Lumachelle all’urbinate: these are not real snails, but a fresh pasta format that reminds them. The puff pastry, spread on the pastry board, is cut into small strips of about 1 cm, which are rolled up on themselves with the help of a stick. Always with the stick and with the help of the comb (a tool for making fresh pasta with which even the most famous garganelli are prepared) small lines are made on the outside of this cylinder. They are eaten in a broth flavoured with cabbage, turnips and tomatoes sautéed in butter, together with sausage and chicken sweetbreads.
