Benedetto Cavalieri | Durum Wheat Fusilli 500g

€ 3,40

The Fusilli are made with first quality durum wheat semolina, and the “Delicate Method” preserves the nutritional values of the durum wheat, its taste and typical flavour.

The Fusilli are often served with smoother sauces – pesto, tomato or cream sauces – that cling to the twists. They are excellent also with ragù and with tomato vegetable sauces with peppers, aubergines, olives and capers.

WHAT MAKES PASTA CAVALIERI SPECIAL
Benedetto Cavalieri’s Fusilli have an exceptional consistency when chewed. The ‘Delicate Method’ invented by Cavalieri, with about 40 hours of low-temperature special drying, generates an homogeneous distribution of proteins and carbohydrates. This gives Fusilli an homogeneous consistency from the core to the surface and a ‘delicious chewiness’ when cooked al dente

Description
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Description

INGREDIENTS

Durum Wheat Semolina

FIRST QUALITY DURUM WHEAT AND A DELICATE METHOD

«Every package of pasta will gain credit from the previous one».
With this forceful message to his 83 collaborators, Benedetto Cavalieri inaugurated his Mill and Pasta Factory with the specific intent to produce first choice pasta. It was July the 7th 1918.

Benedetto Cavalieri Pasta is widely known for the keenness for pasta, the cure and the constant research for the best quality that the Cavalieri Family hands out from generation to generation.

Row materials are rigorously selected. They 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 Founder developed a method, called “Delicate Method”: 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 a completely natural consistency which is still so highly esteemed by gourmets.

Since 2005, Pastificio Benedetto Cavalieri has been appointed Learning Centre of Slow Food University of Gastronomic Sciences of Pollenzo (Piemonte). The thematic one week seminars on pasta-making are attended by students who come from the five continents.

The Fusilli are made with first quality durum wheat semolina.
They are often served with smoother sauces – pesto, tomato or cream sauces – that cling to the twists. They are excellent also with ragù and with tomato vegetable sauces with peppers, aubergines, olives and capers

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