In the heel of Italy's boot, a family has been cultivating and processing durum wheat since the 19th century: this is one of Italy's most revered pasta houses.
History & Expertise
The history of the Cavalieri family is inseparable from Puglia and its grain plains. Durum wheat cultivators since the 1800s, they turned to grain trading after the crisis that hit Italian agriculture in 1861, before taking the decisive step in 1918: producing their own pasta, with the ambition of making it the best. A century later, the family pastificio has become a discreet legend, celebrated by Italy's greatest chefs. The secret of the house lies in one method: slowness. Gentle kneading, bronze drawing that gives the pasta its rough surface to which sauce clings, and low-temperature drying for long hours, to preserve the qualities of the wheat and that noble cereal taste that distinguishes great pasta.
Specialties
Spaghetti, orecchiette, and traditional Southern formats: each piece has a good bite, holds its shape perfectly when cooked, and transforms a simple pasta dish into an event. All it takes is a drizzle of olive oil, a few tomatoes, or some grated pecorino to understand why connoisseurs swear by this name.
FOODHUB is delighted to offer these exceptional pastas, the result of two centuries of fidelity to Puglia's durum wheat and an unwavering craftsmanship.
Discover at FOODHUB
- Spaghettoni 500g
- Tagliatelle 500g
- Bucatini 500g
- Casarecci 500g
- Mezzi rigatoni 500g
- Penne rigate 500g