Pietro Cava cavatelli pasta durum wheat semolina variety Cappelli extruded through bronze; 100% italian wheat from organic farming. The flours are born in the territory of the National Park of Cilento from certified organic wheat, so as to obtain a genuine, high quality, low gluten semolina (about 6%), which gives the product a very high digestibility. Pietro Cava pasta is dried at a low temperature (about 45°) for a time ranging from 24 hours to 36 hours, thus ensuring a product that preserves the nutrient, protein and vitamin content and giving back to the palate peasant and increasingly rare flavours. This cavatelli pasta is a type of pasta very known and loved all over Italy. Taste it with some sauces or on their own. Eat it with friends and family, great for every event and daily use.
About the Brand
Pastificio Agricolo Pietro Cava is a young and dynamic farm immersed in the National Park of Cilento, Vallo di Diano and Alburni. Here we grow wheat exclusively with organic farming methods. The seed belongs to the well-known Cappelli variety. The more than 10 hectares (ha) of cultivation are without any form of chemical fertilizer. To make them fertile we uses the rotation criterion, i.e. every 3 years the wheat is sown; in the 2 years of interval crops are inserted that contribute to the natural enrichment of the soil itself. The production is based exclusively on the search for quality, respect for health and of the environment. Closed supply chain; 100% made in Italy.
100% Italian durum wheat semolina from organic farming, water.