The Linguine are in Italy the preferred pasta when it comes to seafood recipes. Perfect for a "marinara", with prawns, clams, and everything your fishmongers have fresh for you to experiment with. Remember garlic and parsley. They will not disappoint, although bibs may be required.
The rigorous selection of the raw materials grown in the hills of Apulia and Basilicata, the long kneading, the slow pressing, drawing and drying at a low temperature are only few of the elements elevating Benedetto Cavalieri's Pasta to "best in the world". And we don't use these words lightly.
A family business that has its roots in the early '800, the Pastificio has always maintained the highest standards winning countless awards around the globe, and being used by Michelin Star Chefs in their recipes.