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Benedetto Cavalieri | Durum wheat Spaghetti 500 g

 3,00

The Spaghetti Benedetto Cavalieri are made with first quality durum wheat semolina.
According to the Delicate Method water and durum wheat are kneaded and processed slowly and gently, and the dough is dried gradually at room temperature. The Delicate Method preserves the nutritional values of the durum wheat, its taste and typical flavour, and results in a satisfying chew that is typical of high-quality pasta

WHAT MAKES PASTA CAVALIERI SPECIAL
Spaghetti Cavalieri 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 Spaghetti Cavalieri an homogeneous consistency from the core to the surface and a ‘delicious chewiness’ when cooked al dente

Description

SPAGHETTI CAVALIERI: INGREDIENTS

Durum Wheat Semolina.

SPAGHETTI CAVALIERI: COOKING TIME

The cooking time of the Spaghetti Cavalieri is 12-13 minutes.

SPAGHETTI CAVALIERI: PAIRINGS

Spaghetti Cavalieri pair perfectly with shellfish, clams, mussels and with most of the sauces of the Italian tradition. Try them also in the classical and simple ‘garlic, oil and chilli’ recipe.

WHY WE SELECTED BENEDETTO CAVALIERI PASTA

Gustorotondo selected Benedetto Cavalieri artisan pasta for its exceptional consistency when chewed.

BENEDETTO CAVALIERI ITALIAN ARTISAN PASTA

«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.

Spaghettoni Benedetto Cavalieri and in general Benedetto Cavalieri Pasta Factory are 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.

In 2018 the Pastificio Benedetto Cavalieri turned 100 years old!

4.5/5 (2 Reviews)

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