The word ‘pacchero’ comes from the Neapolitan dialect and means slap; some people believe that this pasta was named as such due to its shape which is larger than the other pasta types and looks like a slapping gesture. Others reckon, on the contrary, that it was named after the mouth-watering sound that the pasta makes when it is stirred with the sauce. In any case, the PGI paccheri from Gragnano by “Pastificio dei Campi” are delicious with meat, fish or vegetable sauces and are ideal for filling. If you’re feeling adventurous, try to fry them! 

These paccheri are special, because they are made by hand only from durum-wheat semolina; the pasta is then extruded through bronze dies, such as the product specifications established by the PGI mark - which the Gragnano pasta obtained in 2013 - state. Gragnano, where the company “Pastificio dei Campi” is located, has a mild and slightly humid climate which has made it an ideal location for pasta production since the 16th century.

The quality of the pasta by “Pastificio dei Campi” is excellent, because the company uses wheat coming from its own lands - where the soil has been revitalised and chemical fertilisers banished - as well as selected ancient grains. The whole pasta production process takes place in Italy and only recyclable materials are used for pasta packaging, which goes to show how much the company respects and cares for its territory making the production of this world-renowned product possible.