Peppered Pig Cheek, in Italian "Guanciale", is a cut of pork that starts from the cheek and reaches the breast, taking the whole neck. It can be enjoyed on its own, sliced and toasted, it is perfect on a mixed salad and it is a key ingredient in the pasta sauce that accompanies the famous Bucatini alla Matriciana. Available in a vacuum packed piece of 600 gr. (± 10%)
Benedetto Cavalieri Italian Pasta - Spaghettoni 500gr
Benedetto Cavalieri Spaghettoni are a top quality spaghetti.
These king size spaghettoni, 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 Spaghettoni 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):
- calories: 355 kcal (1490 kJ)
- fat: 1.5 g (of which saturated fatty acids: 0.3 g)
- carbohydrates: 71.5 g (of which sugars: 3.6 g)
- fiber: 2.5 g
- proteins: 12.5 g
- salt: 0.00 g
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.
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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