The format's name derives from the traditional “pacca”, or friendly slap. The shape recalls that of a giant macaroni; in particular, the pacchero di Gragnano is much wider. The shape makes them ideal for both sauces and fillings.
Very slow drying, over 36 hours, on wooden frames in static cells
100% Italian durum wheat from certified supply chain
Gragnano PGI pasta Protein content 14.5%.
100% bronze extrusion