Today is the date of the World Pasta Day, a special day for all the Made in Italy food lovers, but above all for our Italian pasta suppliers as Pastificio dei Campi, Pastificio Caponi, Pasta Bossolasco, Pasta Mancini, Pasta Benedetto Cavalieri, La Campofilone, Adamo Bio, Azienda Agricola la Fastuchera and many others. What groups in with these pasta producers are the selection of high quality raw materials, the maintenance of craft processes and the care for the details. These can be less profitable choices, that implies extra work, but they’re what let us taste such high level products. In this day our wishes and congratulations go out to these pasta makers, true ambassador of Italian taste and culture.

The Cavalieri family has been committing in the durum wheat cultivation field since 1800, an experience that in 1918 turned into a pasta production activity. The personal knowledge led the Pastificio Benedetto Cavalieri to select only Apulian and Basilicata durum wheats, cultivated excluding the massive use of herbicides going to the detriment of quantity but improving the quality. After becoming a renowned excellence in the homemade pasta production, the last challenge for Benedetto Cavalieri has been the whole wheat pasta. A product that is often seen ad healthy but damaging the taste, so the mission of the company has been making Benedetto Cavalieri whole wheat pasta healthy and tasty at the same time. After many researches and tests the results is an organic pasta not only endowed with great organoleptic properties, but also with an enveloping and rustic taste, as in the case of the Mezzi rigatoni of Organic Durum Wheat Semola Whole Wheat- Pasta Benedetto Cavalieri, a truly interesting and versatile format for your recipes.

The orecchiette are the Apulia pasta par excellence, and who could be a better orecchiette producer than Benedetto Cavalieri? In fact not only Cavalieri is a high quality pasta producers well known all over the gastronomic world, it is really an Apulia producers, in fact its headquarters are in Lecce. The rigorous selection of the raw materials grown in the hills between Apulia and Basilicata and the use of the delicate method for the pasta production have make the final product unique and delicious. Today we're giving you a recipe that includes this particular kind of pasta: Orecchiette with dried tomatoes, taggiasche olives and buffalo ricotta cream. Ingredients: Orecchiette Cavalieri, Under the Sicilian sun dried tomatoes, Olive taggiasche denocciolate - Pexto, Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, Sicilian lemons Verdelli. Firstly put the orecchiette in boiling salted water and look at the cooking time on the package. Meanwhile in a pan with a little EVO oil make the dried tomato and olive cook for 1\2 minutes. Take a bowl putting the ricotta in, season it with some grated lemon zest and then blend it adding a little of milk. When the orecchiette will be ready, drain them. Put the buffalo ricotta cream at the base of a soup plate, then the orecchiette and finally the dried tomatoes and olives.