Since 1886, De Cecco has been making the perfect “al dente” pasta that brings the authentic taste of Italy to your table. The pale yellow semolina flour used for kneading preserves the gluten integrity and guarantees a sweeter taste. Bronze drawing is also a special process of De Cecco, where the pasta takes it shape.
Paccheri are a typical pasta from the Campania region. The name comes from "paccarià" which in Neapolitan dialect means "slap". Probably in popular tradition it was a reference to the large, heavy consistency. This pasta is popular in other regions as well, albeit with different names. It is recommended for preparing pasta dishes served with dense, hearty meat ragùs such as Neapolitan ragù which works its way inside the pasta and fills it with flavour. Alternatively, it can be enjoyed in oven-baked dishes with cheese and tomato sauce or rich fish sauces.