Merkki: Pasta Benedetto Cavalieri

Pakkaus : 500g

We are very proud of it as, from generation to generation, it portrays the great Italian tradition in the best way. It can be found, with its name and surname, in the menus of the most careful restaurants and on the shelves of the best delicatessen and wine shops all over the world. The gourmets appreciate so much Pasta Benedetto Cavalieri for the “excellent grain flavour and delightful chewiness” (Wine Spectator, Pasta Perfect).

Benedetto Cavalieri Pasta is widely known for:

the rigorous selection of row materials that 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 processing method called ‘Delicate’: 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 to secure a completely natural consistency;
the keenness for pasta, the cure and the constant research for the best quality that the Cavalieri Family hands out from generation to generation.


After years of meticulous studies and researches, in the fields and in the factory, at last the organic whole wheat pasta signed Benedetto Cavalieri! We have found the most suitable varieties of durum wheat, cultivated in fields with a special vocation for it, and skilfully manufactured with the ‘Delicate Method’, they give to our whole wheat pasta a good consistency while chewing and a strong taste of wheat.


Recipe: Mezzi Rigatoni with broad beans,dried and fresh tomatoes

Ingredients for 5 people:
- Mezzi Rigatoni Cavalieri
- Broad beans "Leonforte"
- Dried cherry tomatoes with basil "Casa Morana"
- 6 tomatoes and salt water "Masseria Dauna"
- Extra Virgin Olive Oil 110 e lode "Oleificio Gulino
- Pecorino Romano
- salt
- 1 clove of garlic

Soak the beans the night before.

Cook the beans for about 35/40 minutes and peel them.

Put a little olive oil, the crushed garlic, fresh and dried tomatoes and broad beans in a saucepan. Simmer for a few minutes.

Cook the rigatoni for about 9 minutes, until al dente, drain and add to the pan with the sauce.

Serve with plenty of grated Pecorino Romano DOP.

Recommended wine: Peter Zemmer Lagrein Riserva