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.

Fusilli are long, thick, corkscrew shaped pasta. The word fusilli presumably comes from fuso, as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape, much like a modern Turkish spindle.


Recipe: Fusilli with tomato pieces and fresh pork salami

Ingredients for 4 people:

- 400 g Fusilli Cavalieri
- 150 g chopped tomatoes "Masseria Dauna"
- 2 fresh pork salami "Al Berlinghetto"
- Grated Pecorino Romano DOP
- 1 clove of garlic
- Extra Virgin Olive Oil "Arconatura"

Put the garlic and diced pork salami in a pan with some olive oil and sauté well. Add the chopped tomatoes and simmer for 10 minutes.

Cook the fusilli for about 8 minutes, until al dente, drain and toss in the pan with the sauce. Serve with plenty of grated pecorino.

Recommended wine: chianti Classico "Rocca delle Macie"