Ancient Italian butchery is an art without equal. Discover the fascinating world of artisanal cured meats!
|A typical Neapolitan pasta format
|To be made with sauce or stuffed
|Slow-dried and bronze-drawn
COOKING TIME: 9-10 minutes
Gragnano is famous for being the “city of pasta.” A superior quality pasta has been produced here for almost 500 years: the purest water from the Lattari Mountains is mixed with durum wheat semolina by imaginative master pasta makers, then left to dry slowly and at low temperatures (up to 60 hours between 40 and 80 degrees C!). Drawing completes the work of art; the Cuomo family wants it done strictly in bronze, an expensive material but one that succeeds in giving the pasta that characteristic roughness and porosity that allows it to enhance all kinds of sauces, as well as guaranteeing a markedly superior nutritional profile.
The concave shape of Pastificio Cuomo’s Paccheri di Gragnano is perfect for accommodating fish sauces, as Neapolitan tradition dictates, as well as meat sauces. They can also be used for mouth-watering stuffed pastas, replacing cannelloni. The particular name derives precisely from the Neapolitan “pacca,” a friendly slap given as a sign of greeting or congratulation that is quite similar to the sound of a dish of Paccheri combined with a liquid sauce and dropped from the pot onto the plate.
INGREDIENTS AND BENEFITS
INGREDIENTS: Durum wheat semolina, Water
Would you be willing, to save a small amount of money, to compromise your health and the pleasure that properly made food brings you? Here, the benefits of good Italian food, the fruit of the expert hands of true artisans of the table, are these.
Over the years the raw material has lost its soul and food has become something to be swallowed without too much attention. Therefore, the time has come to take back the pleasure of being at the table and to start taking care of our bodies again, not only in appearance but also through what we ingest. Making food our medicine is possible, but only if we know the exact origin of the raw material and the processing methods: we at Gustatium have thought about this for you, selecting the best small Italian producers and making them available to you on our website.
We receive your order, prepare it and ship it in 24/36 hours.
We are aware that excellent products need excellent packaging and at the same time we cannot risk damaging in any way the precious Italian culinary jewels: for this reason, our warehouse is equipped with temperature and lighting ideal for food preservation and the most delicate ones (cheeses, cold cuts and craft beers) are stored inside cold rooms. During shipping, on the other hand, each product is protected with the packaging most appropriate to its characteristics.
Cheeses and cured meats, which despite being aged require special care, travel accompanied by a special slow-release gel ice inside isothermal bags: in this way freshness is preserved until the goods arrive at your home.
For our craft beers, which are unpasteurized and therefore more sensitive to high temperatures than normal, we use a special isothermal bubble wrap, which can ensure that the accumulated cold is maintained for the shipping time while protecting the bottles from shocks.
To secure the precious bottles of Italian wine, we have equipped ourselves with special inflatable bags, designed solely for the purpose of immobilizing and protecting this product inside the box.
For jars containing a thousand Italian goodnesses, we use special protective bubble wrap liners.