Description
Paccheri of Saragolla, wide and full-bodied.
Saragolla is an ancient wheat of the Khorasan family, naturally hardy, rich in fibre, protein and vitamins; the producer notes a lower gluten content than modern wheats, but as a wheat it contains gluten. Perché ci credo grows it on its own fields near the sea in Salento and has it stone-milled and made into pasta at a small mill in Ruffano, near Lecce: bronze-drawn, dried slowly and packed by hand. The result is a dark, full-bodied pasta made with 100% Italian Saragolla.
For restaurants and chefs. Paccheri are the cut for seafood and rich sauces: cherry tomato and fish, aubergine, or stuffed and baked. The thick Saragolla dough keeps its bite and its nutty flavour holds up to strong sauces. Half a pack serves two generous plates of a signature dish.
For specialty and Italian stores. Paccheri are a festive, eye-catching shape, often bought for Sunday lunch or guests. The ancient grain and the producer’s own fields give staff two facts to quote. Suggest them with the cherry tomato sauces or a seafood purchase.
Format guidance: 500 g bag. Saragolla pasta also comes as rigatoni, paccheri, spaghettoni, fusilloni and orecchiette.
Specs: 500 g, case of 10, shelf life 24 months, 100% Italian Saragolla wheat, stone-milled, bronze-drawn, slow dried, vegan, Puglia (Italy).
