Pasta, Cavatelli (Fresh)

While the precise origin date remains uncertain, it is widely believed that cavatelli pasta first emerged in southern Italy during the reign of Frederick II, around the 13th century. This small pasta shape resembles a hollowed-out shell or horseshoe, earning it the name “cavatielle” in the dialect of Molise, basically meaning that it has the perfect shape to capture the sauce.

In the Molise region, cavatelli is a staple in the classic dish “cavatielle e carne e puorche,” where the pasta is served with pork meat. This hearty combination is traditionally prepared during regional and local festivals throughout the year, celebrating the area’s culinary heritage.

The quintessential sauce for cavatelli is a rich and flavorful ragù, made with pork ribs, sausage, and tomatoes. Another beloved variation is the “pouper’s sauce,” a meatless version that combines local lard, tomatoes, basil, and parsley, offering a delightful vegetarian option.

Here is one example of recipe you can try or twist as you wish : Fresh Cavatelli with sausage and broccoli !