THE CAVALIERI FAMILY BEGAN FARMING WHEAT IN SELECT FIELDS IN APULIA IN THE EARLY 1800’S. THEY WERE MILLING THE GRAIN BY THE 1870’S.
Benedetto founded the pasta factory in 1918, dedicated to the production of the first choice, artisan pasta using the best grain, innovative processes, and up-to-date machinery adhering to the time-honored “DELICATE METHOD”. He introduced a method for drying the pasta using hot water heaters and fans rather than drying it on racks in the streets. His dedication to quality has been passed down through five generations.
"The grain flavor and rough surface of Benedetto Cavalieri pasta are widely appreciated by professional chefs and home cooks."
Made with only 100% Italian durum whea, the hardest of all wheats with a high protein and gluten content.
Pasta has been integral to the cuisines of the Mediterranean for millennia, nowhere more so than in Italy.
MADE IN APULIA
Since 2005, Pastificio Benedetto Cavalieri has been named a Learning Centre of Slow Food University of Gastronomic Sciences of Pollenzo (Piemonte). The one-week seminars on pasta-making are attended by students who come from the five continents.
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