Description
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.
For restaurants and chefs. Their 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.
For specialty and Italian stores. 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).
