Zaccagni Caserecce – The Elegance of Simplicity
Some pasta shapes shout for attention. Others whisper – and linger. Zaccagni’s Caserecce belong to the latter: modest at first glance, but deeply expressive in the dish. With their gently curved, twisted shape, they recall hand-rolled strips of dough from Sicilian kitchens – a quiet tribute to the soul of southern cooking: humble, generous, and full of warmth.
In Miglianico, Abruzzo, the Zaccagni family continues this spirit with great care. Their pasta begins with just two ingredients: semolina from their own wheat and pure spring water from the Majella. The dough is bronze-extruded to create a porous surface, inviting sauces to settle. Then, it is slow-dried for hours, preserving structure and aroma with patience and respect.
Caserecce love flavor – and hold it well. From pistachio pesto to roasted vegetables, from lentil ragù to lemon-infused cream: they receive, they reflect, they amplify.
They carry stories, too: of long family lunches, of shelves lined with preserves, of slow cooking where time is not an enemy but an ingredient. With every twist on the fork, you sense it: something genuine, something grounded.
Zaccagni Caserecce – for those who see simplicity not as less, but as a deeper kind of care.
