Pasta
Basilicata
Organic
Regional Specialty
Vegan
Vegetarian
Regional Italian
Pastificio ItalycaTheir size suits pasta e fagioli, chickpea soups and minestrone, where a larger shape would crowd the spoon. Cook them in the legume broth for the last minutes so they take on its flavour, or serve them with a quick cherry-tomato sauce. They also make a simple children's portion. Pulses and pasta keep food cost low on a winter menu.
Specs 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Cavatellini fill a gap many ranges leave open: a small artisan shape for soups and legumes. Shoppers buying dried beans, lentils or chickpeas are natural buyers, and the pairing is easy to suggest. Sales follow soup season from autumn to spring. The Basilicata origin adds a story a mainstream brand lacks.
Specs 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy)
Allergens gluten (durum wheat)
Cavatellini fill a gap many ranges leave open: a small artisan shape for soups and legumes. Shoppers buying dried beans, lentils or chickpeas are natural buyers, and the pairing is easy to suggest.
Case of 15 × 500.
Cavatellini are the small version of cavatelli, sized for legumes and spoonable dishes.
They are made by Pastificio Italyca in Grottole (Matera) from organic durum wheat of the Matera hills, bronze-drawn and slowly dried. According to the producer, the hollow in each piece makes them particularly suited to light sauces and legumes. Cooking time indicated by the producer: 11 to 12 minutes.
Specs: 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy).
Allergens: gluten (durum wheat).
Pastificio Italyca is a young pasta maker in Grottole, in the hills around Matera, founded around 2020. It makes fresh and dry organic pasta, ICEA certified, by artisanal methods, using only high-quality durum wheat from the Matera area bought directly from local farmers.
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