Paccheri - Pastificio Italyca
Paccheri Bio by Pastificio Italyca represent a technical challenge successfully mastered by the Lucanian art of pasta making, offering a shape that combines impressive aesthetics with structural precision. Each piece is made from an exceptional selection of durum wheat grown exclusively in Italy according to organic farming standards, ensuring the absence of chemical residues and a high protein content. The semolina is processed with pure water from the Matera area, creating an elastic dough that preserves all the fragrance of sun-ripened grain. The result is a pasta with an amber colour and an intense aroma, capable of evoking the thousand-year-old history of the hills surrounding Grottole.
At the heart of the production process is the use of bronze dies, which place much less stress on the dough than industrial technologies and create the characteristic rough, matte "skin". This porosity is essential for handling sauces: the pacchero does not simply accompany the sauce but literally captures it, creating a perfect harmony between the pasta's texture and the chosen ingredients. This is followed by a phase of slow drying at temperatures that never exceed critical levels, allowing the pasta to rest for an extended period. This step preserves its organoleptic properties and ensures that the cylinder does not collapse, maintaining its iconic shape even after cooking.
An interesting fact about this pasta shape concerns its name, which derives from the term "pacchero", meaning "slap", referring to the sound the pasta makes when it is placed on the plate together with the sauce. The exceptional bite and firmness of Paccheri Italyca make them suitable both for traditional cooking and gourmet preparations in which the pasta is stuffed and served vertically. Choosing this product means supporting Cooperativa Sociale Gustolibero, an organisation that combines high-end gastronomy with an ethical commitment to the Lucanian territory. The transparency of the short supply chain and respect for natural cycles make this pasta a cornerstone of conscious consumption, turning every convivial occasion into a profound and authentic sensory experience.
