Description
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.
For restaurants and chefs. Paccheri 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.
For specialty and Italian stores. 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).
