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: Paccheri with seafood
A delicious recipe from Angiolina!
Ingredients for 4 people:
- 500 g Paccheri Cavalieri
- 200 g tomato pieces "Masseria Dauna"
- Flavored extra virgin olive oil with Chili "Pepè - Agriè"
- 2 cloves of garlic
- Chopped parsley
- Coarse salt
- 10 shrimp
- 500 g clams
- 150 g of musk octopus
- 100 g calamar
- 100 g squid
- 500 g of mussels
Cook the mussels and clams in a pot on high heat until they open. Shell the animals only from the opened mussels and put a glass of cooking water aside.
Fry the whole garlic in a pan with some chili olive oil. Add the tomatoes, musk octopus, squid and calamar and simmer for 10 minutes. Add the shrimp and cook for another 5 minutes. Garnish with chopped parsley
Cook the paccheri for about 13 minutes until al dente, drain and place in the pan with the sauce for a minute. Add the mussels and clams. Add the cooking water at taste.