Ingredient

cavatelli

Cavatelli are a specialty originating from the Molise region: it is a small, fresh type of pasta, whose main characteristic is the presence of an internal cavity. As time passed, cavatelli also became popular in neighboring territories, such as Puglia for example, and then spread to Campania and Calabria, being consequently seasoned with very different sauces, for example tomato-based , seafood or even vegetables. To best celebrate this gastronomic specialty, events are organized in the area, among which one of the most famous is certainly that of Vitorchiano.

Use in cooking

Cavatelli are perfect for preparing a large number of first courses, especially combining them with sauces characteristic of the gastronomic tradition of southern Italy.

Preservation

Being a fresh pasta made from durum wheat semolina, cavatelli must be stored in an airtight container, inside the refrigerator, for a few days or, alternatively, they can also be frozen.