The rigorous selection of Italian durum wheat and the delicate processing method make it the interpreter of the great Italian tradition.a.
Tagliatelle Cavalieri are double in length compared to normal tagliatelle because they are packaged with the fold intact. The rough and porous surface of the Benedetto Cavalieri Tagliatelle holds the sauce beautifully.
And thegentle method (bronze drawing and drying at low temperature) which preserves the typical flavor of the best durum wheat and ensures that texture and consistency much appreciated by chefs and fine palates!”!
SIZE: 500 grams
SPECIFIC NOTES: Slow drying durum wheat tagliatelle.
ORIGIN: Puglia.
INGREDIENTS: Durum wheat semolina, water.
ADDITIVES AND PRESERVATIVES: Nobody.
METHOD OF STORAGE: store in a dry and well ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.
AVERAGE DEADLINE: 12 months.
NUTRITIONAL VALUES (average values per 100g): Energy: 355 kcal / 1490 kJ; Fats: 1,5 g of which saturated 0,3 g; Carbohydrates: 71.5 g of which sugars 3.6 g; Fiber: 2.5 g; Proteins: 12.5 g; Salt: 0 g.g.
PRODUCER:Benedetto Cavalieri Pastificio - Maglie (LE).
Benedetto Cavalieri pasta factory
Since 1800 the Cavalieri family was dedicated to the cultivation of durum wheat in suitable lands in the center of Puglia. The agrarian crisis following the unification of Italy no longer ensures the traditional comfort of the family; hence the need to venture, first in the trade of that grain in distant lands, then in the construction of millstones designed to obtain the best milling of durum wheat. It was in 1872 that Andrea Cavalieri began this commercial activity. With the wealth of experience in the cultivation and milling of durum wheat, inherited from his father, Benedetto Cavalieri inaugurated, in 1918, the MOLINO E PASTIFICIO BENEDETTO CAVALIERI expressly designed to produce quality pasta with selected fine durum wheat from the sunny hills of Puglia and Basilicata. . Since its foundation, Benedetto Cavalieri has focused on innovation and quality using the most modern machines for kneading, kneading, pressing and drawing. To avoid the drying of the pasta in the street, as it happened in those years, it introduces a modern system, called the Cirillo Method, which consists in drying the pasta in dedicated rooms, equipped with a hot water radiator and a large fan, the whose times were marked by the experience of the pasta maker. In the 1950s, Benedetto left the baton to his son Andrea who gave the company a modern managerial approach and who passed on the passion for pasta to his son Benedetto, the current owner. Benedetto has been leading the company for over 30 years, obtaining numerous national and international awards and increasingly consolidating its presence on foreign markets. Andrea, the fourth generation of pasta makers, joined the company in 2007 and together with his father continues to carry on the family tradition with great enthusiasm and rigor. Since 2005, the pasta factory has been the teaching center of the University of Gastronomic Sciences in Pollenzo (Piedmont) frequented by students from 5 continents; The thematic workshops on pasta last one week and are an occasion and stimulus for us for continuous in-depth studies.ontinui.