List of products by manufacturer Pastificio Benedetto Cavalieri

PASTIFICIO BENEDETTO CAVALIERI

The ancient familiarity with the wheat has allowed the Cavalieri family to get to really absolute levels of delicacy for the pasta. Le Calandre, the Massimiliano Alajmo's restaurant awarded with three Michelin Stars, has a dish dedicated to Benedetto Cavalieri's pasta. Ferran Adrià, the Catalan chef known for molecular gastronomy, keeps studying Cavalieri's pasta in order to invent new unstructured dishes. The Best magazines mention it as a pasta of superior level.

PASTIFICIO BENEDETTO CAVALIERI


Behind a great pasta there has to be a great man.


We met Benedetto Cavalieri by phone, a two hours talk that just flew: in the simplicity of words and the sympathy of the tales of little facts of life.


Tasting his dough I recognized the man with whom I spoke, the pleasure and sensitivity of this person shining through every word of every sentence. The same delicacy that Cavalieri employs in producing and drying his pasta.


Benedetto Cavalieri's family started cultivating wheat before the advent of the Italian Republic and made a living from it. Abolished this privilege, the family began to care for pasta: it was 1918.


The ancient familiarity with the wheat has allowed the Cavalieri family to get to really absolute levels of delicacy for the pasta.


Contributing to achieve this delicacy it is the secret formula for the different mixtures of wheat dedicated to each different type of pasta.


Le Calandre, the Massimiliano Alajmo's restaurant awarded with three Michelin Stars, has a dish dedicated to Benedetto Cavalieri's pasta.


Ferran Adrià, the Catalan chef known for molecular gastronomy, keeps studying Cavalieri's pasta in order to invent new unstructured dishes.


The Best magazines mention its spaghetti, macaroni, orecchiette, as a pasta of superior level.


We are simply proud to include this jubilation among the excellence we offer.

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Showing 1 - 12 of 30 items