A family business started in the early '800 with the highest standards and countless awards; these are only few of the distinctive traits of Benedetto Cavalieri's Pasta, used by Michelin Star Chefs all around the world.
HOW TO USE IT
They are an unusual format that calls for unusual recipes. Make a pasta salad, leave it al dente, add cherry tomatoes, garlic, Parmigiano Reggiano, basil and lots of strong flavoured extra virgin olive oil. Sprinkle some chilly flakes to your liking... you won't be disappointed!
WHY WE LOVE IT
The rigorous selection of the raw materials, the long kneading, slow pressing, drawing and drying at a low temperature are some of the elements elevating Benedetto Cavalieri's Pasta to one of the most acclaimed in Italy, and the world.
100% durum wheat semolina, water (allergens in bold).
Pastificio Cavalieri sources their only raw materials grown in the hills of Apulia and Basilicata.