In 1918 Benedetto Cavalieri inaugurated a mill and a factory planned with the clear intent of producing first choice pasta with the “ fine and selected ” durum wheat from the sunny hills of Apulia.
The Family tradition has never been interrupted : the fourth and fifth generation of Cavalieri Family continue to produce pasta in the same factory suitably equipped to maintain, persistently, the same original method called “delicate”. It’s the Delicate Method – long kneading, slow pressing, drawing and drying at a low temperature – which continues to ensure pasta the typical aromatic taste of the best durum wheat, with a completely natural chewy texture. At the same time it allows to preserve the precious biological and nutritional values of the durum wheat, basis of the Mediterranean Diet.
Since 2005, Pastificio Benedetto Cavalieri has been appointed Learning Centre of University of Gastronomic Sciences of Pollenzo (Piemonte).