Paccheri #75 | Giuseppe Cocco | 2x250g

Originally from Campania, this format similar to a giant macaroni is one of the most cooked in Italy and in the world.

There are numerous recipes that see Paccheri as protagonists: from prawns with porcini mushrooms and 'nduja, to mozzarella and pepper sauce, or with prawns and mullet bottarga or again with tomatoes and burrata, but also stuffed with asparagus and buffalo mozzarella or vegetable caponata. We also recommend pairing with the Napoletana or Vongole sauce.

Cooking time: 13-15 minutes.

Pasta Cavaliere Giuseppe Cocco is the most traditional italian pasta made in Fara San Martino, Abruzzo. Brass died with low extrusion Slow drying process under direct sunlight Always al dente it is simply the best Italian artisanal pasta available.