Spaghettoni Benedetto Cavalieri 500 gr

4,20€

The philosophy of the Cavalieri company has remained unchanged, albeit animated by cutting-edge technologies: crops without intensive use of chemical fertilizers and a "delicate" processing method which involves prolonged cold kneading, slow kneading to mix the dough, pressing and bronze drawing and drying at low temperature (30/40 hours). This allows the Spaghettoni Benedetto Cavalieri to preserve the typical flavor and nutritional values ​​of the grain, ensure a completely natural texture and great permeability to condiments. Spaghettoni (diameter 2,8 mm), produced as they were originally, are chosen by the best chefs in the world so as to be awarded in 2001 – with the highest rating – from the National Association for the Specialty Food Trade to the Fancy Food Show New York.

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Why we chose it

Description

«…The quintessence of artisanal pasta…»

Maison Cote Sud

«This pasta is the prestige of my family and of our land»

Benedetto Cavalieri, founder

In 1918, the war proclamations that were about to fade away, were followed by another, with a less belligerent but equally determined trait: «This pasta will be signed with my name and surname and each package will have to credit the next». They are words of Benedetto Cavalieri marked on July 7 of that year, the day of the inauguration of the homonymous pasta factory in the sunny land of Salento. The course was plotted and the blue flag hoisted, only the boarding order was missing. He didn't delay. «You have the best plants available in Italy - he exhorted his 93 collaborators - you have the best grains grown on the hills of Puglia and Basilicata. I expect the product to be the same." Four generations of pasta makers are the testimony of this foresight and of the coherence of the family with the spirit of the founder: rigorous selection of semolina, fidelity to tradition e openness to innovation but always respecting the raw material.

Spaghettoni with tomato, olives, parsley and raisins

Ingredients for people 4

  • 200 g of Spaghettoni Benedetto Cavalieri
  • 300 g of peeled tomatoes (Paolo Petrilli organic farming)
  • 15 g raisins
  • 30 g of pitted Taggiasca olives (Rosmarini Coast)
  • 2 cloves of garlic
  • A sprig of parsley
  • Tamia Extra Virgin Olive Oil (Biological Monocultivar Maurino) qs
  • Integral sea salt to taste

Preparation

  1. Start preparing the sauce. Crush the garlic by pressing with the blade of a knife and remove the outer skin and the sprout.
  2. Pour about two tablespoons of oil into a pan and put on the heat. Add the garlic and sauté briefly.
  3. Add the peeled tomatoes and mix, then mash the pulp using a fork.
  4. Add the olives and then the raisins. Add a pinch of salt and cook for about 7 minutes.
  5. Chop the parsley and set aside.
  6. Boil a pot with plenty of water, add a small pinch of salt and the spaghettoni. Stir and cook the pasta, leaving it quite al dente (you will finish cooking it in the pan with the sauce).
  7. Remove the garlic from the sauce and add the drained spaghettoni (set aside a cup of the cooking water).
  8. Bring to the boil, stirring constantly and, if necessary, add a little of the pasta cooking water.

Average nutritional values ​​per 100 gr

Energy value

355KCAL - 1490KJ

Total fat

1,5 gr

Saturated Fatty Acids

0,3 gr

Carbohydrates

71,5 gr

Protein

12,5 gr

Sale

0 gr

Sugars

3,6 gr

Fiber

2,5 gr

Storage:

Ingredients

Nutritional information

Average values For 100g
Energy
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Fiber
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