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Deep in the heart of southern Italy, where vegetables and roots are revered, Cavatelli is a faithful companion.  Often called ‘Orecchie di prete’ (priest's ears) these rounded, ridged curves roll into a hollow shape built to hold thicker sauces alongside chunky, seasonal vegetables.  Pair with turnip greens, rucola (Arugula) and ricotta, or sautéed garlic and broccoli.

Cavatelli Pasta

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