List of products by brand CAVALIERI

Since 1800, 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 ensured the family’s traditional affluence; hence the need to venture, first into the trade of that wheat 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 “MOLINO E PASTIFICIO BENEDETTO CAVALIERI” designed specifically to produce quality pasta with “fine selected” durum wheat from the sunny hills of Puglia and Basilicata. From that day on, the watchword was:

“FIRST QUALITY PASTA SIGNED WITH NAME AND SURNAME”!
Since its foundation, Benedetto Cavalieri has focused on innovation and quality using the most modern machines for kneading, kneading, pressing and drawing. To avoid the pasta drying out on the street, as happened in those years, he introduced a modern system, called the “Cirillo Method”, which consists of drying the pasta in dedicated rooms, equipped with a hot water radiator and a large fan, the times of which were marked by the experience of the Head Pasta Maker.

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

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

Andrea, the 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 Pastificio has been a teaching centre for the University of Gastronomic Sciences in Pollenzo (Piedmont), attended by students from all 5 continents; the thematic courses on pasta last a week and are an opportunity and stimulus for us to continue learning.