The Cavalieri family has grown wheat since the second half of the 1800s and has produces dry pasta for nearly a century. The rigorous selection of raw materials, delicate processing with prolonged kneading, slow mixing and pressing, bronze drawing, and drying at low temperatures, means that tradition, taste and product quality are all safe. The bronze-drawn thick, long spaghettoni are to die for, a true culinary cult, as are all the other shapes, including the wholemeal version.
