GRAGNANO PGI PASTA Mezzi Paccheri 500g

GRAGNANO IGP MEZZI PACCHERI

Gragnano IGP Pasta is rooted in the heart of Campania’s traditional pasta-making heritage, where the quality of Italian durum wheat meets centuries-old craftsmanship. Bronze-die extrusion gives the pasta its distinctive rough surface, ideal for holding sauces and seasonings, while Gragnano’s unique microclimate and slow, low-temperature drying help preserve the characteristics of the semolina and the pasta’s aromatic profile. Water from the springs of the Lattari Mountains completes a production process deeply connected to its territory.

Mezzi Paccheri are a generous, substantial pasta shape with an exceptional ability to hold rich sauces. Their rough bronze-die surface captures the seasoning, while the wide hollow centre allows the sauce to penetrate the pasta, creating a rich and enveloping bite. They are particularly well suited to seafood preparations, ragù and Mediterranean sauces.

SIGNATURE RECIPE · MEZZI PACCHERI WITH SEAFOOD

A preparation that brings the full character of the Mediterranean to the plate. Mussels, clams, telline, fasolari and other shellfish are combined with cherry tomatoes, Extra Virgin Olive Oil, garlic and parsley. The key is to use the cooking liquid released by the shellfish to finish cooking the pasta, creating an intensely flavoured and naturally creamy sauce.

Serves 4

400 g Gragnano IGP Mezzi Paccheri

500 g mussels

300 g clams

300 g telline

8 fasolari clams

300 g cherry tomatoes

1 garlic clove

1 chilli

Extra Virgin Olive Oil

Fresh parsley

Salt

Clean and purge the shellfish thoroughly. Open them separately in a pan with a drizzle of Extra Virgin Olive Oil, then filter and reserve the cooking liquid, which is full of flavour.

In a large pan, gently infuse the oil with garlic and chilli, then add the cherry tomatoes and cook briefly. Add the filtered shellfish broth.

Cook the Mezzi Paccheri in salted water and transfer them to the sauce while still very al dente. Finish cooking directly in the pan, gradually adding the reserved shellfish broth. The starch released by the pasta will naturally emulsify with the liquid, creating a creamy sauce that coats the pasta beautifully.

Add the seafood during the final minutes, finish with fresh parsley and serve immediately.

A deeply Mediterranean dish in which the generous structure of Mezzi Paccheri provides the perfect shape for capturing every nuance of the seafood sauce.

Format: Mezzi Paccheri
Gragnano IGP Pasta · Bronze-die extruded