Cavalieri tagliatelle

Ribbon-shaped tagliatelle are the classic pasta of the Italian region of Emilia-Romagna. They are served with a variety of sauces, traditionally with a meat sauce "alla bolognese" - which of course can also be prepared in a meatless version with buckwheat or lentils.

The Benedetto Cavalieri company in Apulia, founded in 1918, has a standing commitment to using durum wheat from the region. The Apulian durum variety contains less protein and gluten than the otherwise often used Canadian durum wheat while resulting in pasta that comes in lighter hues but provides a highly aromatic taste and a texture firm to the bite. Benedetto Cavalieri has the dough distinctly adjusted to each pasta format. However, each dough gets kneaded at length before being pressed through bronze moulds at low pressure. The Apulian pasta makers dry the resulting pasta at low temperatures for up to 44 hours before putting it in climate chambers for 24 hours to stabilise. When cooked, Cavalieri pasta comes with a perfect even-to-the bite texture on the plates, featuring an absorbent surface and a delicate durum wheat aroma.

Sales description:

Pasta made from durum wheat semolina

Note Allergens:

May contain traces of soybeans and mustard.

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