OLIVE FEAL PASTA
Elongated, green pasta in the shape of Olive Leaves. They get their colour from spinach which is added to the pasta before mixing. Accompanied by a light sauce made with fresh in season tomatoes and a drizzle of Cannensi extra virgin olive oil makes a lovely light and healthy dish.
|
|
|
TOASTED WHEAT ORECCHIETTE
Toasted wheat Orecchiette are made from grains that are roasted before being milled, the flour obtained is a grey/brown colour, when used to make Orecchiette this special flour gives the pasta a dark black colour and an intense flavor, ideal for full bodied dishes with meat sauces.
|
DURUM WHEAT PASTA
Orecchiette or 'Little Ears' is specialty pasta typical of the Apulian region of Italy. Cannensi Orecchiette are made from the highest quality durum wheat. Some of the most famous parings are with turnip tops (cime di rape) and a tomato sauce with finely ground meat (ragu).
|
|
|
APULIAN CAVATELLI
Cavatelli pasta is made from a mixture of flour and water. There are many dishes that pair so perfectly with this little pasta, from muscles with bell peppers baked in the oven to the rustic Apulian recipe of Cavatelli with local mushrooms. Cavatelli in these and other combinations makes beautiful, simple and tasty dishes.
|
|
