Benedetto Cavalieri pasta factory

Benedetto Cavalieri pasta factory

Since the 1800s, the Cavalieri family had been dedicated to the cultivation of durum wheat in "suitable" lands in the center of Puglia. The agrarian crisis following the unification of Italy no longer ensures the traditional comfort of the family; hence the need to venture, first into the trade of that grain in distant lands, then into the construction of millstones designed to obtain the best milling of durum wheat. It was in 1872 that Andrea Cavalieri began this commercial activity.

With the wealth of experience in the cultivation and milling of durum wheat, inherited from his father, Benedetto Cavalieri inaugurated, in 1918, the "MILL AND PASTIFICIO BENEDETTO CAVALIERI” expressly designed to produce quality pasta with “fine selected” durum wheat from the sunny hills of Puglia and Basilicata. From that day on, the watchword is:
click here to see the photo of the Cavalieri family on the day of the inauguration
< br />Since its foundation, Benedetto Cavalieri has focused on innovation and quality using the most modern machines for kneading, kneading, pressing and drawing. To avoid pasta drying on the street, as happened in those years, he introduces a modern system, called the "Cirillo Method", which consists in drying the pasta in dedicated rooms, equipped with a hot water radiator and a large fan , whose times were marked by the experience of the pasta maker.

In the 1950s Benedetto leaves the baton to his son Andrea who gives a modern managerial approach to the company and who transmits the passion for pasta to his son Benedetto, the current owner.

Benedetto has been leading the company for over 30 years, obtaining numerous national and international awards and increasingly consolidating his presence on foreign markets.

Andrea, fourth generation of pasta makers, joined the company in 2007 and together with his father continues to carry on the family tradition with great enthusiasm and rigor.

Since 2005 the pasta factory has been the teaching headquarters of the University of Gastronomic Sciences of Pollenzo (Pie monte) attended by students who come from the 5 continents; the thematic workshops on pasta last for a week and are an opportunity and stimulus for us to continue studying.

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