HOW ITS MADE
Since their founding Benedetto Cavalieri has aimed at innovation and quality using up to date machinery for kneading, pressing and drawing. To prevent the drying of the pasta in the streets, a customary practice at the beginning stages of the business, Benedetto introduced a new system called "Metodo Cirillo", which involved the drying of pasta in special rooms.
Benedetto Cabalieri pasta is now widely known for the rigorous selection of Italian durum wheats. These grow in purposely chosen fields on the hills of Apulia and Basilicata in the South of Italy. The durum wheat is cultivated without the typical massive use of chemical fertilizers.
The processing method is called 'delicate' with long kneading, slow pressing, drawing and drying at a low temperature permit to preserve the nutritional values of the durum wheat. This is preserves the taste and typical flavour and secures a completely natural consistency.