The Benedetto Cavalieri Spaghettoni are one of the most famous pasta of this artisan pasta producer. These king size spaghetti, longer and larger than normal spaghetti, are packed uncut and folded. The typical porous surface¬† makes them perfect for hearty meatier sauces. Available in a 500gr pack.
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Filetti di Pesce Spada
Filetti di pesce spada in olio di oliva, un antipasto di pesce tipico¬†della tradizione siciliana. Qualit√† superiore. Disponibile in vasetti di vetro da 200 gr.
* Campi richiesti
BENEDETTO CAVALIERI ITALIAN PASTA - SPAGHETTI 500gr
Benedetto Cavalieri Spaghettoni are a top quality spaghetti.
These king size spaghetti, longer and larger than normal spaghetti, are packed uncut and folded.
The spaghettoni surface is porous and their section is wider than normal spaghetti and while cooking they release a velvety cream.
Those who love to cook pasta at home know that Artisan pasta cooking time is longer.
Benedetto Cavalieri Spaghetti require a cooking time of sixteen minutes, four minutes more than a good quality pasta, but it is worth it!
The enchantment goes on after the sixteen minutes cooking is finished, Benedetto Cavalieri Spaghettoni are cooked but firm to the bite.
The secret is a blend of Italian durum wheat only, slow processing method, bronze die and drying at a low temperature.
The typical porous surface makes them perfect for hearty meatier sauces.
The result is a better, more even balance of sauce and pasta in each bite.
durum wheat semolina
Underlined items are allergens; they contain gluten.
NUTRITION INFORMATION (values per 100 g of product):
Available in a 500gr pack.
The Benedetto Cavalieri Spaghettoni are one of the most famous pasta of this artisan pasta producer, as well as spaghetti are one of the most popular Italian pasta in the world.
Until the end of the 19th century, spaghetti were a very popular dish in southern Italy and, although the fork was already in use for some time, the spaghetti were commonly eaten with hands.
Forks actually used in that period were impractical to use, very pointed and with only three prongs.
Gennaro Spadaccini, Chamberlain at the Court of King Ferdinando II of Borbone, made a fork more practical to use.
He reduced the size and introduced the fourth prong.
This new fork allowed noble tables to serve the coveted spaghetti. Nevertheless, among the lower classes the habit to eat spaghetti with hands remained widespread for much longer.