Pasta
Basilicata
Organic
Traditional Italian
Vegan
Vegetarian
Classic Italian
Pastificio ItalycaPaccheri with seafood ragù, with swordfish and aubergine, or with cherry tomatoes and mussels are high-value plates on a fish menu. The wide tube fills with sauce, so keep pieces of fish small. Stuffed and baked paccheri with ricotta are another option. With 18 minutes of cooking, par-cook them in prep and finish them to order.
Specs 500 g, case of 10, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Paccheri are a statement shape for weekend cooking and dinner parties, and buyers often add seafood or a premium tomato sauce. The organic wheat and the small producer story support a premium position. They fit a display built around a Mediterranean fish dinner.
Specs 500 g, case of 10, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Paccheri are a statement shape for weekend cooking and dinner parties, and buyers often add seafood or a premium tomato sauce. The organic wheat and the small producer story support a premium position.
Case of 10 × 500.
Paccheri, the wide tubes of Neapolitan tradition, recommended here for seafood.
Pastificio Italyca makes them in Grottole, in the Matera hills, from organic durum wheat grown locally, bronze-drawn and slowly dried. The producer considers them ideal with fish-based sauces. Cooking time indicated by the producer: 18 minutes.
Specs: 500 g, case of 10, shelf life 36 months, organic, Basilicata (Italy).
Allergens: gluten (durum wheat).
Pastificio Italyca is a young pasta maker in Grottole, in the hills around Matera, founded around 2020. It makes fresh and dry organic pasta, ICEA certified, by artisanal methods, using only high-quality durum wheat from the Matera area bought directly from local farmers.
Same category, tags or region.
