Maglie (Lecce) Apulia
Origin of wheat
Italy, Puglia and Basilicata
36 to 40 hours
A classic Italian recipe with blanched broccoli, sautéed with oil and anchovies.
Description Benedetto Cavalieri
Pastificio Benedetto Cavalieri is based in Maglie in the province of Lecce.
Already in 1800 the family was dedicated to the cultivation of wheat in the sunny and colorful Apulian countryside.
In the following 1918 with all the previous experience in the cultivation and milling of wheat, Benedetto Cavalieri decided to expand his business by opening the current artisan pasta factory named after him.
Everything was designed for the production of artisan pasta of the highest quality, with wheat produced only in the Apulian countryside and on the hills of Basilicata.
Since the beginning of its activity, this company has focused exclusively on the quality of the raw material and the modernity of the machinery.
For the processing of the dough it was chosen to use the DELICATO method: the semolina is processed through the exclusive use of bronze dies.
Once drawn it is taken to a chamber where through a huge fan it is dried for many hours so as to guarantee a truly invincible consistency and cooking resistance.
Average nutritional values per 100gr of product
- Energy value 355 Kcal- 1490 KJ.
- Protein 12,5 gr.
- Carbohydrates 71,5 gr
- Fat 0 gr (of which saturated fatty acids 0 gr)
- Salt 0 gr
- Fiber 2,5 gr