The Artisanal 'Pacchero' from Vesuvio pasta factory is the most representative format of Campania cuisine, characterised by its large, smooth shape.
Pacchero Vesuvio pasta is made with high quality Italian durum wheat semolina and spring water from the extinct Roccamonfina volcano, drained through a bronze mould and slowly dried at low temperatures.
500 g - 17.64 oz pack
Italian durum wheat semolina, spring water from the extinct volcano of Roccamonfina.
We like to call them 'paccheri' and not 'slap' because it is a format born under the Naples sun, but the substance does not change, the name comes from the Greek, it is the friendly slap given with an open hand to congratulate or greet someone 'the pat', on closer inspection it is the sound they make when they pour onto the plate.
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Pacchero artigianale Vesuvio pasta has a rich and fascinating history that goes back many centuries. This pasta has its origins in the culinary tradition of Campania, a region in southern Italy famous for its tasty and authentic cuisine. Thanks to its unique shape and delicious taste, artisan Pacchero Vesuvio has become famous all over the world and has become a symbol of authentic and traditional Italian cuisine.
Pacchero Vesuvio is a handmade pasta made using traditional techniques. The dough is made from durum wheat semolina and water, rigorously selected to guarantee maximum quality and flavour. The pasta is then left to rest and dried slowly to ensure perfect drying. The result is a pasta with a porous and rough texture that perfectly absorbs sauces and lends itself to a wide range of combinations. The characteristic shape of Vesuvio Pacchero, with its ridged outer surface, is achieved by using special bronze moulds. This process gives the pasta a unique texture and intense flavour, which makes it highly appreciated by gourmets all over the world.
Pacchero Vesuvio is an artisan pasta with a rustic appearance and intense flavour that can be combined with a wide range of sauces. Its tubular shape is ideal for capturing and retaining sauces, which penetrate into the heart of the pasta. The best sauces to use with Pacchero Vesuvio are tomato-based sauces, such as the classic aubergine sauce, or meat-based sauces, such as Neapolitan ragù. Alternatively, you can prepare fish-based sauces, such as mussel and tomato sauce, or vegetable-based sauces, such as zucchini and mint pesto. In short, the possibilities are endless, you just need to be creative 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.
