Paccheri Pasta IGP 500g

Garofalo Paccheri — also known as Schiaffoni — is a large, wide tubular pasta made from 100% durum wheat semolina, produced in Gragnano, Italy under IGP (Protected Geographical Indication) certification. The name has deep roots in Neapolitan history, derived from the Greek words "πας" (all) and "χειρ" (hand), translating loosely as "full hand" — a reference to the open-handed slap the shape is said to resemble. It is one of the most distinctive and generously proportioned formats in the Italian pasta repertoire, with dimensions that set it apart from every other short pasta on the plate.

Bronze-die cut from premium ingredients for a full taste experience. The dough is made from carefully selected, high-quality durum wheat and drawn through traditional bronze dies, producing a naturally rough, porous surface that allows both sauces and fillings to adhere across the full interior and exterior of each tube. The generous dimensions — wide enough to fill and thick enough to hold their shape — make Paccheri equally suited to being stuffed and baked as to being served with succulent, sauce-forward preparations. At 15 minutes cooking time, the pasta maintains excellent structural integrity, arriving at the table firm and full-bodied.

A showpiece format for menus with ambition. Paccheri commands attention on the plate in a way few other pasta formats can. Supplied by Sapori in a 12 x 500g case, it suits restaurants, fine food delis, and wholesale accounts across Cape Town and the Western Cape looking for an IGP-certified Neapolitan pasta that brings genuine theatre and provenance to the dining experience.The oversized tube is the defining advantage of paccheri in a professional kitchen — the wide bore holds whole pieces of seafood, chunks of braised meat, and spoonfuls of sauce inside each piece, creating a depth of flavour and visual drama that smaller formats simply cannot match. Cooking time is 8 minutes for optimal al dente texture, and the thick walls hold their structure well under heat, making paccheri reliable for both plated service and baked preparations. The IGP certification ensures consistent tube diameter and wall thickness across every case — essential for kitchens where stuffed or composed pasta dishes require uniform, predictable results.

Cape Town restaurants use Garofalo Paccheri for showpiece pasta mains that anchor a menu — the large format commands attention on the plate and pairs naturally with luxury ingredients including seafood, slow braises, and rich cream-based sauces. The tube can be stood upright, filled, or tossed depending on the preparation, offering chefs genuine versatility in both rustic and fine-dining contexts. Each 500g bag yields 5–6 restaurant portions. The 12x500g case format provides commercial volume while individual vacuum-sealed packages prevent waste. Distributed by Sapori throughout Cape Town and the Western Cape. Contact Sapori for wholesale pricing.