Description
Bronze-drawn paccheri in a 300 g pack, from organic, mycotoxin-free durum wheat.
Made in Altamura by Pasta Orobio from organic durum wheat semolina and water, with native wheat varieties grown by certified farms in Puglia and Basilicata. The dough goes through bronze dies and dries slowly at low temperature. Before processing, the semolina undergoes laboratory checks, and the pasta shows no detectable mycotoxins (below 20 ppb). Cooking time 11 minutes. Store in a cool, dry place.
For restaurants and chefs. For a seafood special of the day or a tasting course, the 300 g pack gives about three plates of 100 g. Try paccheri with mussels and cherry tomatoes, with a slow-cooked ragù, or with aubergine and smoked provola. Allow the producer’s 11 minutes, or a little less when they finish in the oven.
For specialty and Italian stores. For customers curious about the large Neapolitan tube, the smaller pack is an easy way in. It fits dinner-party shopping and gift boxes of southern Italian food. Staff have a simple answer when asked how it differs: organic and mycotoxin-free.
Format guidance: the 300 g pack suits specialty retail and small kitchens. Regular users get a lower cost per portion from the 500 g pack.
Specs: 300 g, case of 16, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
