Details
“Spaghettone” Benedetto Cavalieri: nowadays as in 1918
View the technical details
‘Spaghettoni’ is a classical shape of the italian tradition (2,8 mm diameter) and it needs a special blend of semolinas, from durum wheats cultivated in the sunny and windy hills of Southern Italy.
We obtain ‘Spaghettoni’ through a mould of special bronze alloy with funnel-shaped holes which give to the dough, while it is taking its form, a delicate pressure.
The drying process, for about 40 hours at a low temperature, ensures a perfect osmosis between carbohydrate and protein. In this way you can get a balanced cooking from core to surface, a ‹‹delightful chewiness›› and a perfect amalgam with your sauces…..
We obtain ‘Spaghettoni’ through a mould of special bronze alloy with funnel-shaped holes which give to the dough, while it is taking its form, a delicate pressure.
The drying process, for about 40 hours at a low temperature, ensures a perfect osmosis between carbohydrate and protein. In this way you can get a balanced cooking from core to surface, a ‹‹delightful chewiness›› and a perfect amalgam with your sauces…..
03 – Spaghettoni
Cooking time: 16-17 min … but “it’s worth waiting!”
Awards
- In 2001 it won the prestigious Oscar of the la National Association for the Specialty Food Trade at New York.
- Watch the “Spring Onion Spaghettoni” video recipe by “Il Luogo di Aimo e Nadia” Restaurant in Milan (2 stars Michelin)
