{"product_id":"orecchiette-maritate-a-lenta-essiccazione-benedetto-cavalieri","title":"Slow drying Orecchiette Maritate Benedetto Cavalieri 500g","description":"\u003cp\u003eOrecchiette maritate are a type of pasta typical of Salento and combine the traditional Apulian orecchiette and the \u0026quot;\u003cstrong\u003emarried\u003c\/strong\u003e\u0026quot; (or maccheroncini, or caserecci), made in Ferretto: a typical pasta from Puglia, traditionally used for holiday lunches and weddings. Expertly produced by Pastificio Benedetto Cavalieri with the finest durum wheat semolina available in Italy, this pasta is a product of the highest quality.\u003cbr\u003e \u003cbr\u003eAll the pasta produced by the Salento pasta factory is made using the \u0026quot;delicate\u0026quot; method: slow kneading of the dough and lengthy pressing, followed by bronze-drawing. Finally, the pasta is slowly dried using the \u0026quot;Cirillo\u0026quot; method in dedicated rooms for approximately 40 hours. The entire process, from kneading to drying, occurs at low temperatures to preserve the organoleptic properties.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSIZE\u003c\/b\u003e:  500 grams\u003c\/p\u003e\n\u003ch3\u003eTechnical data sheet\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eSPECIFIC NOTES\u003c\/b\u003e:  Orecchiette maritate made with slow-drying durum wheat semolina.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSIZE\u003c\/b\u003e\u003cspan\u003e:  500 grams\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eORIGIN\u003c\/b\u003e:  Puglia.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eINGREDIENTS\u003c\/b\u003e:  Durum wheat semolina, water.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eADDITIVES AND PRESERVATIVES\u003c\/b\u003e:  Nobody.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSTORAGE METHOD\u003c\/b\u003e:  Store in a dry, well-ventilated place; keeping away from heat sources will not alter its humidity and will preserve its characteristics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e\u003cspan\u003e: \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eBenedetto Cavalieri Pasta Factory - Maglie (LE).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNUTRITIONAL VALUES (average values ​​per 100g): Energy: 355 kcal\/1490 kJ; Fat: 1.5 g – of which saturates 0.3 g; Carbohydrates: 71.5 g – of which sugars 3.6 g; Fiber: 2.5 g; Protein: 12.5 g; Salt: 0 g.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003eHistory of the Benedetto Cavalieri Pasta Factory\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSince 1800, the Cavalieri family had been cultivating durum wheat in ideal lands in central Puglia. The agricultural crisis following the unification of Italy no longer ensured the family's traditional prosperity; thus, they needed to venture into the trade of that grain in distant lands, and then into the construction of mills designed to achieve the finest milling results. Andrea Cavalieri began this commercial venture in 1872. Drawing on the wealth of experience in cultivating and milling durum wheat inherited from his father, Benedetto Cavalieri opened the \u0026quot;MILL AND PASTIFICIO BENEDETTO CAVALIERI\u0026quot; in 1918, specifically designed to produce quality pasta using selected fine durum wheat from the sunny hills of Puglia and Basilicata. Since its founding, Benedetto Cavalieri has focused on innovation and quality, using the most modern machinery for kneading, blending, pressing, and drawing. To prevent the pasta from drying out on the streets, as was common in those years, he introduced a modern system called the \u0026quot;Cirillo Method,\u0026quot; which consisted of drying the pasta in dedicated rooms equipped with a hot-water radiator and a large fan, the timing of which was determined by the experience of the head pasta maker. In the 1950s, Benedetto passed the baton to his son Andrea, who introduced a modern managerial approach to the company and passed on his passion for pasta to his son Benedetto, the current owner. Benedetto has led the company for over 30 years, earning numerous national and international awards and steadily consolidating its presence in foreign markets. Andrea, the fourth generation of pasta makers, joined the company in 2007 and, together with his father, continues to carry on the family tradition with great enthusiasm and rigor.Since 2005, the Pastificio has been a teaching facility for the University of Gastronomic Sciences in Pollenzo (Piedmont), attracting students from all over the world. The week-long pasta workshops provide us with an opportunity and incentive for ongoing learning.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/nZW-0U5EC1s\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Benedetto Cavalieri pastificio","offers":[{"title":"Default Title","offer_id":39655242563750,"sku":"PAS00218","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0401\/6616\/2598\/products\/OrecchietteMaritatealentaessiccazioneBenedettoCavalieri.png?v=1716906216","url":"https:\/\/cosidilposto.com\/en\/products\/orecchiette-maritate-a-lenta-essiccazione-benedetto-cavalieri","provider":"Cose del Posto","version":"1.0","type":"link"}