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.
Orecchiette are the epitome of the southern Italian cuisine. Have them with cime di rapa (literally, turnip tops, or also known as broccoli friarielli), or with a simple tomato sauce with basil.