Cavatelli - Pastificio Italyca
Cavatelli Bio by Pastificio Italyca represent a return to the origins of the gastronomic culture of Basilicata, where pasta was traditionally shaped by hand using a skilful movement of the fingers to create its characteristic hollow. This modern artisanal version preserves the rural spirit intact, using exclusively certified organic semolina obtained from carefully selected durum wheat grown in Italy. The raw material, cultivated without synthetic chemical substances, delivers the original fragrance of the grain and an opaque straw-yellow colour, a distinctive sign of a product that has not undergone industrial bleaching processes. Processing in Grottole transforms this gift of the land into a pasta with a distinctive personality and an exceptionally pure organoleptic profile.
The bronze-die extrusion stage is essential for giving the cavatelli their characteristic rough, porous surface, making them particularly suitable for every preparation. The calibrated pressure of the dies shapes the dough, creating micro-porosity that allows the pasta to hold onto sauces exceptionally well, turning every bite into a perfectly balanced explosion of flavour. This is followed by slow artisanal drying at moderate temperatures, a crucial step for preserving the integrity of the vegetable proteins and valuable starches of durum wheat. This patient method ensures that the cavatelli maintain excellent cooking firmness, remaining firm on the outside and tender at the centre, while also offering excellent digestibility to the final consumer.
Choosing this product also means supporting a project of civil and solidarity-based economy led by Cooperativa Sociale Gustolibero, which sees artisanal work as a means of revitalising and enhancing the Matera area. The versatility of cavatelli is legendary: originally created to accompany meat ragù or classic broccoli rabe, they are now also perfect for gourmet interpretations with legumes or shellfish, thanks to their ability to hold sauces inside their ergonomic hollow shape. The transparency of the short supply chain and the complete absence of chemical residues make this pasta a cornerstone of contemporary organic cuisine, bringing the authentic flavour and thousand-year-old history of Basilicata into every home — a region that has made the art of pasta-making a cultural symbol of excellence.
