SPAGHETTONI PASTA, BENEDETTO CAVALIERI

Unique: our pride since 1918!
Spaghettoni require a special blend of semolina. They are shaped using a bronze die made from a unique alloy, featuring funnel-shaped holes to apply gentle pressure.

The slow drying process at low temperatures for about 40 hours allows a perfect osmosis between carbohydrates and proteins. This ensures balanced cooking from the core to the surface, a seamless blend with your sauces and a “delightful chewiness”* Wine Spectator, Pasta Perfect, 2000.

In 2001 it won the prestigious “National Association for the Speciality Food Trade” Award at N.Y. Fancy Food Show.