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Mezzi Paccheri are a large, unridged tubular pasta, half the length of the more common Paccheri. The unusual cut, typically made only in the area around Naples, can be served with everything from cream sauces to chunky vegetables sauces. It can be cooked along with calamari to make a single dish.
The Di Gragnano range is a world leading pasta range from Naples. To be called Pasta di Gragnano, the pasta must be produced in a legally defined area in and around the Bay of Naples and it must be made by mixing durum wheat with the calcium poor water of the Monti Lattari. The dough is forced through rough bronze forms (trafilata al bronzo) and dried at low temperatures in the mountain air, helping to create this delicious pasta range.