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The "ruote pazze" Benedetto Cavalieri

Cylindrical format ca. 22 mm consisting of a circular crown (Ø 25 mm) connected to the hub (Ø 6 mm) with 6 spokes (9 mm). Crown, hub and spokes have 3 different thicknesses that give chewing that particular sensation comparable to the whole crumb and crust of good bread; feeling very appreciated by fine palates.

The "crazy wheels" are so called in the Salento tradition because they are not perfectly circular. After cooking, however, they do not mash as they do for rigatoni and paccheri but remain tight, allowing the seasoning to penetrate freely inside and remain there.

With the "delicate" processing method we obtain a "fabric", as seen in the figure, capable of "opening up" for a perfect amalgam with the dressing.

In our factory the “crazy wheels” die is already present in an inventory dated 1938. Since the beginning the “crazy wheels” have had a success, never interrupted, in Italy and abroad and are present in the menus of many restaurants even among the most noble in the world.

Cooking time: 12-13 min.

Acknowledgments

In 2002 the National Association for the Specialty Food Trade awarded the "crazy wheels" with the prestigious Oscar at the Fancy Food in New York.

They are mentioned in "Mine Vaganti", Ferzan Ozpetek's film ... but it's not advertising!

Look at the recipe of the restaurant "La Peca" (2 Michelin stars)

It is our pride because, from generation to generation, it best interprets the great Italian tradition. It is present, with name and surname, in the most attentive restaurant menus and on the shelves of the best delicatessens and wine bars in many countries of the world. It is so appreciated by fine palates for "the excellent wheat flavor and delicious chewiness"

Benedetto Cavalieri

As early as 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 assures the family of traditional ease; hence the need to venture, first in the trade of that wheat 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 started this commercial activity. With the wealth of experience in the cultivation and milling of durum wheat, inherited from his father, Benedetto Cavalieri inaugurates, in 1918, the "MOLINO E PASTIFICIO BENEDETTO CAVALIERI" expressly designed to produce quality pasta with "fine selected" durum wheat from the sunny hills. of Puglia and Basilicata. From that day on, the password has been: "FIRST QUALITY PASTA SIGNED WITH NAME AND SURNAME"! click here to see the photo of the Cavalieri Family on the inauguration day Since its foundation, Benedetto Cavalieri has focused on innovation and quality using the most modern kneading, kneading, pressing and drawing machines. To avoid the drying of the pasta on the street, as it happened in those years, it introduces a modern system, called "Cirillo Method", which consists in drying the pasta in dedicated rooms, equipped with a hot water radiator and a large fan. , whose times were marked by the experience of the Capo-pastaio. 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, fourth generation of pasta makers, joined the company in 2007 and together with his father he continued to carry on the family tradition with great enthusiasm and rigor. Since 2005, the pasta factory has been the teaching headquarters of the University of Gastronomic Sciences of Pollenzo (Piedmont) attended by students from 5 continents; the thematic workshops on pasta last for a week and are an opportunity and stimulus for us to continue our insights. On July 7, 2018, the Benedetto Cavalieri pasta factory turned 100!

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