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: Penne alla Norma
- Penne Lisce Cavalieri
- 1 eggplant
- Cherry tomatoes "Casa Morana"
- Salted ricotta
- Extra Virgin Olive Oil "Cinta di Guido"
- 1 clove of Nubia
Cut the eggplant into cubes and salt them with coarse salt. Place in a colande with a weight on. Leave to rest for a few hours so that the eggplant lose their liquid. Now fry the eggplant in oil and drain on some kitchen paper.
In a pan, sauté the garlic in olive oil. Add the cherry tomatoes and simmer over low heat for 10 minutes. Add the eggplant and season with salt and chili.
Cook the penne for 7 minutes until al dente. Drain and add to the pan with the sauce.
Serve and sprinkle with grated salty ricotta.
The raw materials are rigorously selected among those which grow in ground on the hills of Basilicata and Apulia; the wheat is cultivated without the massive usage of chemical fertilizers which increase the yield going to the detriment of quality. The processing method is defined as "Delicate": Long kneading, slow braking, bronze wire drawing and drying at low temperature. This allows to preserve the typical taste, assuring an absolutely natural consistency and a great permeability of the condiments. The "Delicate Method" guarantees the complete preservation of the passion, the care and the continuous research of the highest quality, which the Cavalieri Family passes down through the generations.
- 24/04/2017 -