The Apulian Classic
Among all the 'traditional' pasta shapes orecchiette are probably one of the most rooted to their region of origin: how could you imagine them apart from Puglia? Cavalieri, from deep southern Salento, produces them with an irresistible 'gridded' back; able to perfectly mop up any seasoning - for a total regional authenticity
We are very proud of it as, from generation to generation, it portrays the great Italian tradition in the best way. It can be found, with its name and surname, in the menus of the most careful restaurants and on the shelves of the best delicatessen and wine shops all over the world. The gourmets appreciate so much Pasta Benedetto Cavalieri for the “excellent grain flavour and delightful chewiness” (Wine Spectator, Pasta Perfect).
Benedetto Cavalieri Pasta is widely known for:
the rigorous selection of row materials that grow in purposely chosen fields especially on the hills of Apulia and Basilicata (South of Italy); the durum wheat is cultivated without the usual massive use of chemical fertilizers that increases the quantities at the expense of quality;
the processing method called ‘Delicate’: the long kneading, the slow pressing, drawing and drying at a low temperature permit to preserve the nutritional values of the durum wheat, its taste and typical flavour and to secure a completely natural consistency;
the keenness for pasta, the cure and the constant research for the best quality that the Cavalieri Family hands out from generation to generation.
After years of meticulous studies and researches, in the fields and in the factory, at last the organic whole wheat pasta signed Benedetto Cavalieri! We have found the most suitable varieties of durum wheat, cultivated in fields with a special vocation for it, and skilfully manufactured with the ‘Delicate Method’, they give to our whole wheat pasta a good consistency while chewing and a strong taste of wheat.
Recipe: Orecchiette with tomato sauce and sheep's milk ricotta
Ingredients for 4 people:
- 400 g Apulian Orecchiette Cavalieri
- 150 g cherry tomatoes "Casa Morana"
- 200 g sheep's milk ricotta "Sapori del Sud"
- Tuscan Extra Virgin Olive Oil "Frantoio Franci"
- Parmigiano Reggiano DOP
Give some olive oil in a pan and fry the chilli briefly, add the cherry tomatoes and ricotta cheese and simmer for 5 minutes. Season with salt.
Cook the pasta for 12/13 minutes until al dente, drain and add to the pan. Mix well and serve with a little Parmesan.
Recommended wine: Ferghettina Rosso