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The Cavaliere family has been growing wheat in Apulia since 1800, and has been milling that wheat and making pasta since 1872. Four generations of the family have worked to continue the ritual of traditional pasta making, from sourcing only the best durum wheat (grown without the use of chemical fertilizers) to the lengthy processing method that helps preserve the nutritional value of that wheat. Nowadays, the factory works with Slow Food’s University of Gastronomic Sciences to teach a new generation of students the traditional art of pasta making.
- Made from Italian-grown Durum wheat