Paccheri

The Saluzzi family are, first and foremost, a family that has joined forces and passed on to their children, who today represent the second generation, their knowledge, tenacity and determination to transform themselves from a grain-growing business into a pasta factory. From here comes the selection of the finest grains and the preservation of prized varieties of ancient grains, cultivars of their own territory, Basilicata: this is how Paccheri came to be. To understand the work behind a pack of Paccheri, you need to follow the entire production process. A truly fascinating production, different every year, whose supply chain is guaranteed for an artisanal pasta, produced and processed within a 10 km radius of the company, 100% from Basilicata. It starts with ploughing in August and ends with the harvest in July. Once ready, the wheat is threshed and transported to the storage silo before being carefully processed at the mill. At this point the semolina is ready for processing inside the Pasta Factory; the cycle involves kneading and passing through bronze die extrusion which, besides giving the pasta the ideal rough texture, enhances its flavour and makes it more even. This is followed by drying at 40 °C, lasting between 14 and 34 hours depending on the different formats. The slow, low-temperature drying process leaves the organoleptic characteristics of the semolina unaltered and enhances the distinctive qualities of the finished product. Ridged Paccheri lend themselves to countless recipes, just think of paccheri alla napoletana, stuffed paccheri, and numerous seafood recipes such as paccheri with seafood.