Conchiglie rigate are part of the dry fantasy pasta and it is not surprising, because the result of their recipes is usually simply fantastic. The secret? Its shell-shaped cavity, inspired by the sea of Naples, which allows to capture the flavors to release them just at the moment of tasting. This makes them ideal for preparing baked fish or meat dishes, accompanied by light tomato, ricotta or Genoese pesto sauces. They are also typical of Apulia, where cooking the simple products of the land and sea is considered an art and they are made with mussel sauce, broccoli, pachino tomato and pecorino cheese.