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A typical pasta from Molise but adopted throughout southern Italy, the “cavatelli” have their Campania version in Cavato Cilentano. They owe their name to the fact that a small piece of pasta dough, as big as a hazelnut, is “cavato or extracted” with one’s fingers into the palm of the hand. Delicious with mussels and cherry tomatoes from the piennolo del Vesuvio or simply with fresh tomatoes and some fresh, grated cacioricotta from Cilento. Excellent also with legumes. Cavato Cilentano represents the pasta of a territory which is devoted to agricultural-food excellence: Cilento, where the Mediterranean diet was founded and then exported all over the world.

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