Organic Senatore Cappelli Rigati Paccheri

Large ridged tubes of Neapolitan pasta, made from ancient Senatore Cappelli wheat drawn through bronze.

The most theatrical format of Neapolitan cuisine, a story of flavors and the South.

The Paccheri Rigati Senatore Cappelli of Agricultural art

Organic Paccheri Rigati Senatore Cappelli Agricultural art They are the most visually striking Italian pasta shape: large tubes 34mm long and 27mm in diameter, ridged on the outside for exceptional sauce retention. Made with Senatore Cappelli durum wheat semolina grown on the company's own fields, bronze-drawn and slowly dried at below 32°C, they cook in 12-14 minutes, releasing an intense aroma of fresh bread and ripe wheat. Their majestic shape makes them the star of the show, whether in the most elaborate seafood sauces or in baked gratin or stuffed dishes.
 
 
 

The roots of these Paccheri are deep in tradition

Paccheri originated in 16th-century Neapolitan kitchens with a curious and fascinating origin: it's said they were created to smuggle garlic cloves from Naples to Central Europe, hiding them in large pasta tubes during customs checks. The name comes from the Neapolitan dialect "paccaro," meaning "slap," due to the sound they make when dropped onto the plate. Having become an icon of Campanian cuisine, paccheri are now prized by Michelin-starred chefs around the world for their versatility. With Senatore Cappelli wheat, this large format achieves uncompromising quality.
 
 
 

Choosing Senatore Cappelli Paccheri Rigati means taking care of yourself.

Paccheri Senatore Cappelli offer an excellent nutritional profile, making them much more than a simple first course: 13,5% plant-based protein, 3,4% fiber, a complete mineral mix (potassium, iron, magnesium, calcium, selenium, sodium, beta-carotene), essential amino acids, valuable lipids, and vitamins B and E. The whole-grain milling with wheat germ, the naturally mineralized water from the Sele spring, and the extremely slow drying process ensure superior digestibility, an aspect often overlooked in industrial pasta. Enjoying paccheri means eating consciously and with pleasure.
 
 
 

How to Best Use: Paccheri Rigati Senatore Cappelli

• WITH TUNA SLICES AND PIENNOLO TOMATOES – A great dish of contemporary Campania cuisine. Heat the red-toned Mediterranean slices with some Piennolo Tomato from Vesuvius split in half, a thread of Stone-Ground Novello Extra Virgin Olive Oil and a slice of Nepi Red GarlicStir the Paccheri with a ladle of cooking water, garnish with chopped parsley and lemon zest. Organic Sicilian LemonAn elegant and memorable dish.
• WITH RED RAGOUT AND MOUNTAIN PARMESAN The large size of the paccheri is enhanced by the slow-cooked ragù. Heat the Organic grass-fed beef ragù with a pinch of Organic Dried Rosemary and a bay leaf. Stir the Paccheri directly into the sauce and serve with plenty of Organic Parmigiano Reggiano di Montagna DOP 24 months grated cheese and a pinch of black pepper. An Italian classic of the utmost splendor.
• STUFFED BAKED WITH RICOTTA AND CONFIT CHERRY TOMATOES – The large size allows for sumptuous fillings. Boil the Paccheri al dente, prepare a filling with Organic Roman Sheep Ricotta DOP and chives. Fill them with a piping bag, arrange them in a baking tray with Biodynamic Datterino Tomato Puree, flakes of Organic Buffalo Mozzarella and baked au gratin. An elegant vegetarian second course.

The Producer: Arteagricola

Agricultural art is a farm that manages the entire supply chain of organic Senatore Cappelli wheat, from sowing in its own fields to artisanal pasta making. Bronze-drawing, water from the Sele spring, and slow drying at below 32°C are the cornerstones of a production process that transforms an ancient grain into a contemporary gastronomic delicacy.
 
 
 

Ingredients

Organic Cappelli durum wheat semolina. Contains gluten.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1492 kJ / 352 kcal
• Fat: 1,31 g (of which saturated: 0,27 g; monounsaturated: 0,28 g; polyunsaturated: 0,75 g)
• Carbohydrates: 69,82 g (of which sugars: 4,16 g)
• Fiber: 3,39 g
• Protein: 13,50 g
• Salt: 0,007 g
• Furosine: 23,4 mg/100g (on protein)

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