Cavatelli
PAT - Traditional Agricultural Food Product
Place of Origin
Cavatelli, also known as "orecchiette di prete", are a type of traditional fresh pasta of Puglia.
It is a hard wheat pasta, of small size, with tapered grooves obtained with a light finger pressure.
Cavatelli are made with durum wheat semolina flour mixed with water, olive oil and a pinch of salt.
Once prepared, the dough is kneaded well and spread out to make thin strips. These are then cut into pieces from which cavatelli are created with a light finger pressure.
Cavatelli are great with tomato sauce or with broccoli and cardoncelli. A typical recipe of Puglia is "Cavatelli with chickpeas".
Apulian pasta
- Cavatelli (PAT)
- Lagane (PAT)
- Lasagne arrotolate (PAT)
- Orecchiette (PAT)
- Pasta di grano arso (PAT)
- Semola battuta (PAT)
- Troccoli (PAT)
