The name of this giant pasta comes from the word "paccarià", which means "slap in the face" in the Neapolitan dialect and was probably intended to remind us of the large, heavy consistency of this pasta. Because of its tubular shape, it is particularly suitable for stuffing or for preparing oven dishes. But this type of pasta is also particularly suitable for pasta dishes with creamy and strong meat sauces, such as Ragout alla Napoletana, because the sauce inside the pasta provides a wonderful flavor. The great bite, the beautiful shape and the unmistakable taste experience this pasta owes not least to the best ingredients and its long tradition.
These paccheri from Pastificio De Luca are the result of the application of artisan techniques that have stood the test of time for over a hundred years. The rigorous selection of ingredients, the traditional process of bronze wire drawing and the slow drying at gentle temperatures guarantee the production of this high quality pasta, characterized by its ideal "bite" and the typical rough surface that absorbs sauces particularly well. Moreover, this is the artisan line of the De Luca pasta factory: each package of pasta is wrapped by hand in an elegant package, on the back of which there is a recipe explaining how to prepare and serve each type of pasta. A special experience that delights all the senses and is also nutritious.
The Fratelli De Luca pasta factory is one of the most traditional companies in the production of dry pasta in Abruzzo and can draw on the experience of five generations since the mid-19th century. The ancient artisan tradition of Abruzzo pasta began in Picciano, a picturesque village set among the green hills that slope down from the Gran Sasso d'Italia towards the Adriatic Sea, and has been handed down by the De Luca family to the present day. Currently the headquarters of the company is located in Chieti.