CAVATELLI: AN EXCELLENT PASTA OF THE APULIAN TRADITION
The name Cavatelli comes from the word ‘hollow’.
This shape of pasta is commonly served with legumes, and it is excellent with all the seasonings of the Mediterranean tradition.
Cavatelli Agricola del Sole are made with durum wheat semolina and water, according to Italian and Apulian tradition.
With I TIPICI Agricola del Sole you will have a wonderful trip through the Apulian table, where tradition and conviviality come together.
Durum wheat semolina.
AGRICOLA DEL SOLE
Agricola del Sole cultivates patches of land scattered in the endless spaces of the enchanting Murge district whose climate, influenced by the sea currents and mountain airstreams, is typically Mediterranean.
Francesco, Mimmo, Pasquale and Cardenia Casillo, the brothers who founded Agricola del Sole, have a family history that boasts an engagement and a fifty-year-old experience in the field of agriculture: in 1958 Vincenzo Casillo started the milling business in Corato, a town in the Apulian region, in southeastern Italy.
Ever since, it has been a long road that has allowed to the Casillo Group to become a world leader in the durum wheat selection, handling, mix, processing and marketing.