Restaurant
Description
Translated cavatelli means “little hollows”. These short, small pasta shells or crescents hold sauces perfectly.
A process carried out according to the true artisan method, genuine ingredients and a pasta factory with a quality control grown by the experienced hands of whom has been creating pasta since generations. Only the finest durum wheat semolina and cold water are used for kneading. Our pasta is bronze drawn, at a low and constant temperature: between ten and fifteen hours, depending on the shape. Our pasta creators control every single die, every piece, every batch and personally bag it to bring to your table a tasty pasta with perfect porosity. Simply good, truly handmade.
