This type of pasta is produced out of durum wheat semolina in the southern Italian city of Maglie, in Salento. The Fusilli from the renowned Pastificio Benedetto Cavalieri are produced using a method defined as “delicate” due to a prolonged kneading and pressing, drawing and slow drying at low temperature. All these characteristics provide the pasta of this century-old company from Apulia an exceptional flavour and a texture, while preserving intact all the valuable nutritional values of good wheat. The pasta of the Pastificio Benedetto Cavalieri is strongly appreciated all around the world and is included in the menus of many among the most renowned restaurants in the world thanks to the passion, the attention to detail and continuous search for the highest quality, which has been passed down in the family Cavalieri from generation to generation. WineSpectator has celebrated this artisanal pasta as top choice in Italy thanks to the “excellent grain flavour and delightful chewiness". INGREDIENTS Durum wheat semolina DIRECTIONS Bring water to a boil, add the pasta and coarse salt and stir constantly. Cooking time is between 8-9 minutes. See more

The best magazines of the sector they rate the pasta produced by Pastificio Cavalieri as superior in quality. Ferran Adria, the Catalan chef who is known as the co-founder of molecular gastronomy, works today with pasta from Benedetto Cavalieri in his gastronimoic laboratory. Le Calandre, the 3-star restaurant by Massimiliano Alajmo, dedicated a dish of his menu to pasta from Pastificio Benedetto Cavalieri. Produced in Salento, Puglia - 100% Italian. Pasta from durum wheat semolina.