Orecchiette are the symbol of the city of Bari, but they are eaten in all parts of Apulia and are considered a kind of Apulian national dish. Traditionally, they are combined with cabbage leaves cut into strips and cooked in olive oil with peperoncini and garlic, as well as pecorino, but they generally go well with sauces and vegetable and meat ragouts. The shape of the doughy pasta looks almost handmade.

Founded in 1918, the Benedetto Cavalieri company in Apulia only uses durum wheat from the region. It contains less protein and gluten than the often used Canadian durum wheat and is less intensely colored, but it produces pasta that is characterized by a highly aromatic taste and unique firmness to the bite. The dough is individually adapted to each pasta format. However, the dough is always kneaded for a long time before being pressed through the bronze molds at low pressure. The resulting pasta is dried at low temperatures for up to 44 hours. The pasta then stabilizes during a 24-hour rest in climate chambers. When cooked, Cavalieri pasta has a perfect texture with an even bite, a rough surface and a fine durum wheat aroma.

Sales description:

Pasta made from durum wheat semolina

Ingredients:

Durum wheat semolina, water.

Allergen information:

May contain traces of soybeans.

Storage and preparation instructions:

Store in a cool, dry place.

Origin / provenance:

Italy

Responsible food business operator:

Pastificio Benedetto Cavalieri Via Garibaldi 68 73024 Maglie (LE) Italy