A family tradition
since 1918.
Benedetto Cavalieri
mill and pasta factory
As early as the 1800s, the Cavalieri Family was committed to the growing of durum wheat in purposely “chosen” fields in the heart of Apulia.
The agricultural crisis following the unity of Italy (1861) – which did not ensure its customary comfort to the Family – was seized first as an opportunity to venture into trading durum wheat towards distant lands and then into building mills designed to achieve the best milling of durum wheat.
In 1872, Andrea Cavalieri sr. began this commercial activity. With the wealth of experience in the cultivation and milling of durum wheat inherited from his father Andrea, Benedetto sr. inaugurated, in 1918, the “MILL AND PASTA FACTORY BENEDETTO CAVALIERI”, specifically designed to produce high-quality pasta using “finely selected” durum wheat from the sunny hills of Apulia and Basilicata.
“First choice pasta guaranteed
with name and surname!”
Since the foundation, Benedetto Cavalieri Sr. has focused on innovation and quality by using the finest wheat varieties and the most modern equipment for kneading, mixing, pressing, and extrusion. To avoid drying of his pasta in streets, as was customary at the time, he introduced a modern system called the “Cirillo Method”, which involved drying the pasta in dedicated rooms equipped with hot water radiators and large-bladed fans, operated under the guidance of the Capo-pastaio’s expertise.
In the 1950s, Benedetto sr. hands on the baton to his son Andrea, who had previously been given an “alter ego” to move quickly and authoritatively through the markets.
Andrea gave the firm a modern managerial structure, equipped it with modern machinery and passed on his passion for pasta to his son Benedetto jr., the current administrator.
Since the foundation, Benedetto Cavalieri Sr. has focused on innovation and quality by using the finest wheat varieties and the most modern equipment for kneading, mixing, pressing, and extrusion. To avoid drying of his pasta in streets, as was customary at the time, he introduced a modern system called the “Cirillo Method”, which involved drying the pasta in dedicated rooms equipped with hot water radiators and large-bladed fans, operated under the guidance of the Capo-pastaio’s expertise.
In the 1950s, Benedetto sr. hands on the baton to his son Andrea, who had previously been given an “alter ego” to move quickly and authoritatively through the markets.
Andrea gave the firm a modern managerial structure, equipped it with modern machinery and passed on his passion for pasta to his son Benedetto jr., the current administrator.
Benedetto, the third generation, has been leading the Company for over 40 years, earning numerous national and international awards and steadily strengthening its presence in foreign markets.
In 2007, Andrea, the fourth generation of pasta makers, joined the company and, together with his wife Marina, continues to carry on the Family tradition with great enthusiasm and rigor.
Since 2005, Pastificio Benedetto Cavalieri has been appointed learning Centre of Slow Food University of Gastronomic Sciences in Pollenzo (Piedmont), attended by students from all five continents.