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Cavaliera
Pasta Benedetto Cavaliera opened his factory in 1918 . Today the family tradition continues in the original factory using the same ‘old fashioned’ method which is known as ‘delicate’ (metodo delicato).This means long kneading and pressing, slow drawing through bronze dies, and drying at low temperature for up to 48 hours. This guarantees the preservation of the precious nutritional value of the Durum wheat and gives it its typical taste and natural consistency. The range includes; |
