The Spaghettoni (litteraly the “Great Spaghetti”) Benedetto Cavalieri are a type of pasta made from durum wheat semolina produced in southern Italian city of Maglie, in Salento by pastahouse Benedetto Cavalieri following a tradition dating back to 1918. Each Spaghettone has the characteristics of the classic Italian tradition (diameter 2.5 mm). It requires a special blend of semolina for it’s production: this durum wheat semolina is grown in the sunny and windy hills in the southern part of Apulia. The spaghettone is obtained with a die built in a special bronze alloy, with milled holes funnel to give a gentle pressure at the time when the dough takes its shape. The drying at low temperature for about 40 hours, allows a perfect osmosis between carbohydrates and proteins; This allows a balanced cooking from the core to the surface, a "delicious chewiness" and a perfect blend with your toppings.... The Spaghettoni are strongly appreciated all around the world and are included in the menus of many among the most renowned restaurants in the world. In 2002 the National Association for the Specialty Food Trade has awarded the "crazy wheels" with the prestigious Oscar at the Fancy Food in New York. 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 15-16 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.