The Benedetto Cavalieri Spaghetti are one of the most famous Italian pasta. These spaghetti cook in 12-13 minutes but maintain the roughness and porosity typical of this bronze-drawn durum wheat pasta, perfect for hearty meatier sauces. Available in a 500 g pack.
Benedetto Cavalieri Spaghetti are a top quality spaghetti.
The spaghetti surface is porous and while cooking they release a velvety cream.
Benedetto Cavalieri Spaghettoni require a cooking time of 12-13 minutes, but it is worth it!
The enchantment goes on after the cooking is finished: Benedetto Cavalieri Spaghetti 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.
INGREDIENTS:
durum wheat semolina
Underlined items are allergens; they contain gluten.
NUTRITION INFORMATION (values per 100 g of product):
Available in a 500gr pack.
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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.
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.
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