Paccheri Francesco
Paccheri Francesco: More Than a Dish, A Family Story
Some recipes are born from inspiration, while others are born from a person. Paccheri Francesco belong to the second kind. Today they are the signature dish of our restaurant, but long before they became a recipe, they were the story of my grandfather, Francesco.
Everyone called him "The Professor." Not because he had ever taught in a classroom, but because he always seemed to know something that others didn't. He had a rare intelligence and an extraordinary ability to understand people and situations, which naturally made him someone everyone looked up to. He was deeply respected and, I have to admit, a little feared as well. At home he was the general. Rules were rules, and there were no shortcuts. Yet despite his strong character, there was something about him that I still struggle to put into words. Being around him simply felt good. He had a magnetic presence that drew people in, and sitting beside him was enough to make you feel exactly where you were supposed to be.
Much of the person I am today is thanks to him. He taught me that discretion is a form of elegance and that the most meaningful moments in life don't need to be shared with everyone to matter. One sentence he repeated throughout my childhood has stayed with me ever since: "When you see everyone walking in the same direction, stop. Look. Think. Then make your own decision, with your own mind and your own heart." It is a lesson that reaches far beyond cooking and one that continues to guide me every day.
He also had a deeply human side, expressed through small gestures that seem to belong to another era. While managing our beach, he knew everyone by name and would stop every morning to talk with people because, to him, relationships always came before business. Once a month he followed a ritual he never missed. He would buy a loaf of freshly baked bread, fill it with mortadella and take it to two lifelong friends: his best man, a shoemaker whose workshop stood just a few steps from the restaurant, and Tindaro, the local mechanic. It wasn't an extraordinary gesture. It was simply his way of saying, "I was thinking about you."
After my grandfather passed away, I tried a few times to keep that tradition alive. I bought the same warm bread, filled it with the same mortadella and visited the very same friends. But it wasn't the same. Not because the bread had changed, nor because the mortadella tasted any different, but because the person who had given meaning to that simple gesture was no longer there. Today they are gone as well, and that monthly ritual survives only in my memories.
Perhaps this is where the story of Paccheri Francesco truly begins.
When I was about ten years old there was only one dish I wanted to eat every single day: pasta with Bolognese sauce. My grandfather wanted me to discover fish, but he never tried to force me. Instead, he did what he always did best. He observed me, understood what I genuinely loved and searched for another way. Although he wasn't a professional chef, he had an exceptional palate and a deep passion for good food. He could cook himself, but whenever my grandmother Elena was in the kitchen, he happily stepped aside because he knew nobody could turn an idea into a dish better than she could.
Written with gratitude, in memory of my grandfather Francesco, my grandmother Elena, and everyone who made this story possible.
Gabbiyaah
Frequently Asked Questions
Who created Paccheri Francesco?
Paccheri Francesco were created more than thirty years ago by my grandfather, Francesco D'Ambra. He came up with the idea to encourage me, his grandson, to eat fish. Together with my grandmother Elena and my father Gianfranco, he refined the recipe until it became the signature dish of our restaurant.
Why are they called Paccheri Francesco?
The dish is named after my grandfather Francesco, who created it, and me, his grandson, for whom it was originally made. More than a recipe, the name represents a family story passed down through generations.
Has the recipe changed over the years?
Very little. The original recipe has remained almost unchanged for more than thirty years. The only significant addition came later, when prawns were introduced after the dish became a permanent part of our menu, adding freshness and texture while preserving its original character.
What makes Paccheri Francesco unique?
Unlike many seafood pasta dishes, Paccheri Francesco were born from a personal family story rather than from a traditional regional recipe. Every ingredient was chosen to create a delicate balance that would make fish enjoyable even for someone who didn't like it.
What type of fish is used?
We prepare Paccheri Francesco with fresh white fish, traditionally sea bream or sea bass and, when available, pezzogna (blackspot seabream), prized for its delicate flavour and tender texture.
Are Paccheri Francesco still prepared by the D'Ambra family?
Yes. Today my father Gianfranco continues to prepare the dish with the same care and respect that inspired the original recipe more than three decades ago, together with our kitchen team.
Where can I taste Paccheri Francesco?
Paccheri Francesco are served exclusively at Gabbiano Beach, our family-run seaside restaurant overlooking Citara Bay in Forio, on the island of Ischia.
Are Paccheri Francesco one of your signature dishes?
Yes. They have become the signature pasta of Gabbiano Beach and are among the most popular dishes ordered by our guests, as well as one of the most requested courses during weddings and private events.