Benedetto Cavalieri Italian Pasta - Orecchiette Maritate 500gr

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Buy Benedetto Cavalieri Pasta: Orecchiette Maritate 500gr. A mix of orecchiette and casarecci, one of the most traditional Apulian pasta formats. Dedicated to avid gourmets. Available in a 500 gr pack.

Reference F01A016

AVAILABILITY : Out of stock

Benedetto Cavalieri Orecchiette Maritate "Married" pasta is a mix of two pasta formats: orecchiette "small ears" and casarecci which are shaped like the ancient hand-made macaroni. It is an original and winning proposal for avid gourmet experimenters.

Orecchiette pasta is slightly domed, and their center is thinner than its rim, a characteristic that gives it an interestingly variable texture: soft in the middle and chewier outside.

Making Orecchiette and/or Casarecci at home takes experience, ability and practice, which leads to the conclusion that you might want to buy a top quality ready made product.

For each pasta format, Benedetto Cavalieri uses the suitable blend of the best durum wheat semolinas.

Cold kneading - not above 35° - prevents ‘thermic denaturation’ of gluten, the precious nutritional substance contained in the wheat.

As every format of Benedetto Cavalieri pasta, orecchiette maritate pasta was born to enhance the sauce.

In the "


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



Try this yummy easy recipe for a great pasta sauce to season your Benedetto Cavalieri Orecchiette Maritate.

Ingredients (4 servings)

1 medium eggplant peeled and cut into 1/2-inch cubes

Coarse-grained salt

1 tablespoon extra-virgin olive oil

3 minced garlic cloves garlic,

28-ounces diced tomatoes

1 1/2 teaspoons sugar, optional

Salt and coarsely ground fresh black pepper

1/4 cup basil (about 10 leaves), torn


Place eggplant in a colander and season generously with salt.

Fill a 1-gallon plastic bag with water, seal tightly and place over the eggplant to weigh down.

Let stand for 40 minutes.

Rinse the salt off the eggplant, and pat dry. Place the extra-virgin olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.

Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are.

Taste and adjust seasonings.

Add the basil and cook 1 minute more.

Serve over orecchiette maritate pasta.


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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0-20 kg: € 9,90 | 20-30 kg: € 10,90 | 30-40 kg: € 15,90.


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