Produced in Gragnano, the capital of pasta south of Naples, the quality seal I.G.P (Protected Geographical Indication) has been assigned to the seven historical pasta producers of the city using ancestral production processes.

These pastas make you feel on holiday, in a restaurant overlooking the sea, with a dish of pasta seasoned with squid, mussels, shrimps, clams, shells and fresh and fragrant octopus.

The term ("Paccheri" in Neapolitan means "schiaffo") could recall the noise, which evokes a slap, caused by the sauce when it seasons this type of pasta.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

It represents one of the many variants of macaroni, whose origin is not linked to the certainty of a particular region, but it is very likely that it is Campania.

Produced in Gragnano, the capital of pasta south of Naples, the quality seal I.G.P (Protected Geographical Indication) has been assigned to the seven historical pasta producers of the city using ancestral production processes.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Produced in Gragnano, the capital of pasta south of Naples, the quality seal I.G.P (Protected Geographical Indication) has been assigned to the seven historical pasta producers of the city using ancestral production processes.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced according to the strict rules of production IGP with 100% Italian wheat in bags and the best crops represents the tradition of Italian pasta masters.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.

Produced according to the traditional method used in Gragnano, slow drying at low temperature, to enhance its taste and absorb the sauces.