Cavatelli fresh pasta handicraft have been named Dishe of the Year in the Guide to the Espresso 2013 Restaurants “Cavatelli Cacio & Pepper with Squid and Shrimp” at Il Palagio restaurant at the Four Seasons Hotel in Florence.
This small, family-run workshop has long been involved in the preservation of traditional products and of the ancient method of the Lucani housewives for the preparation of fresh pasta based on fresh eggs, using only high quality parmesan and flour.
Each seasoning is a good match.
Corn flour tender, durum wheat, fresh egg.
tore in a 4° refrigerator if in ATM. Shelf life 3 months.