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The "spaghettone" Benedetto Cavalieri: today as in 1918.

Classic format of the Italian tradition (diameter 2.8 mm). Requires a special mixture of semolina; durum wheat semolina grown in the sunny and windy southern hills.

The spaghetti is obtained with a die, built in a special bronze alloy, with funnel-milled holes to give a gentle pressure when the dough takes its shape.

The drying at low temperature for about 40 hours allows a perfect osmosis between carbohydrates and proteins; in this way a balanced cooking is obtained from the core to the surface, a “delicious chewiness” and a perfect amalgam with your condiments….

Cooking time: 16-17 minutes ... but "it's worth it!"

Acknowledgments

In 2001, at the Fancy Food Show in New York, the National Association for the Specialty Food Trade awarded spaghettoni with the prestigious Oscar. Watch the video recipe of "Spaghettoni al cipollotto" made by the restaurant "Il Luogo di Aimo e Nadia" in Milan (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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