Bread spiral · Pecorino and pork
Lumachella Orvietana
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It is named after a little snail ('lumachella') because the dough is rolled into a spiral like a snail shell.
A small spiral bread roll, 7–10 cm across, made from bread dough worked with pecorino, pepper and bits of guanciale, pancetta or prosciutto, sold by Orvieto bakeries and eaten as a snack.
Why it's made this way: It is the signature product of Orvieto's traditional bakeries, born as a way to use up bread dough and scraps on baking days and carried as field workers' lunch; it became a Slow Food Presidium in 2025.
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