"Cavatelli Pugliesi" - Italian pasta typical of the Apulia region and produced with Saragolla durum wheat semolina

Cavatelli is a traditional pasta shape originally from the Apulia region, where they are often still homemade and consumed fresh.

The "Cavatelli Pugliesi" have the shape of small shells and, once cooked, they always maintain a certain texture and their original shape.

Very versatile in the kitchen due to their squat and hollow shape, they are perfect with all condiments and even in cold preparations.

INGREDIENTS: Italian Saragolla durum wheat semolina, water.

Saragolla wheat is an ancient variety of wheat, originating from the Marche and particularly widespread in central Italy. Its name derives from the Marche dialect "saracolla" which means "small grain". It is a variety of durum wheat, light in color, with a thin skin and a high protein content. It is a type of durum wheat that grows well in clay soil conditions. Its particular consistency and its richness in proteins make it a suitable grain for the production of fresh pasta, bread and focaccia.