The handmade Pacchero Vesuvio is the most representative format of Campania's cuisine. Distinguished by its large, smooth shape, this pasta is made with Italian durum wheat semolina and spring water from the extinct volcano of Roccamonfina, bronze-drawn and dried slowly at low temperature.
The Pacchero pasta format has a rich and fascinating history dating back many centuries. This pasta has its origins in the culinary tradition of Campania, a region in southern Italy that is famous for its tasty and authentic cuisine. Thanks to its unique shape and delicious flavour, the artisanal pacchero Vesuvio has gained worldwide fame and spread as a symbol of authentic and traditional Italian cuisine.
Italian durum wheat semolina, spring water from the extinct volcano of Roccamonfina.
The origin of the name paccheri comes from the ancient Greek 'πας' (all) and 'χειρ' (hand), meaning 'open-handed' and referring to the wide, flattened shape of the pasta, similar to an open hand. This particular shape is not only aesthetic but functional, as the width and smooth surface of paccheri are ideal for holding the sauce, thus enhancing the combination of pasta and sauce, making each bite rich in flavour.
Paccheri are thought to have originated in the Campania region, a claim supported by the presence of this pasta in numerous typical Neapolitan dishes. These include paccheri al ragù napoletano, a simple but strong-tasting dish, and paccheri con la ricotta e pomodoro, a preparation using traditional ingredients. These recipes testify not only to the versatility of paccheri, but also to their rootedness in the gastronomic culture of Campania, where they are appreciated for their ability to enhance the flavours of the sauces and other condiments with which they are combined.
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Pacchero Vesuvio is a handmade pasta that is produced using traditional techniques dating back to the past. The dough is made from durum wheat semolina and water, rigorously selected to guarantee maximum quality and taste. The pasta is then left to rest and dry slowly to allow for perfect drying. The end result is a pasta with a porous and rough texture, which holds the sauces perfectly and lends itself to a wide variety of combinations. The characteristic shape of the Vesuvio pacchero, with its ridged outer surface, is achieved through the use of special bronze moulds. This process gives the pasta a unique texture and intense flavour, which makes it particularly appreciated by gourmets all over the world.
Pacchero Vesuvio is an artisanal pasta with a rustic appearance and intense flavour, which lends itself to being combined with numerous types of sauces. Its tube shape, in fact, is perfect for trapping and holding the sauces, which seep into the heart of the pasta. Among the most suitable sauces to make the most of Pacchero Vesuvio are tomato-based sauces, such as the classic aubergine sauce, or meat-based sauces, such as the Neapolitan ragù. Alternatively, you can prepare fish-based sauces, such as mussels and tomato sauce, or vegetable-based sauces, such as courgette and mint pesto. In short, the possibilities are endless, you just need to be inspired by creativity and experiment with new combinations.
The Artisanal 'Pacchero' from Vesuvio pasta factory is the most representative format of Campania cuisine, characterised by its large, smooth shape.
