Cavatelli or as they are called in Cilento CAVATIELLI, are the typical Sunday dish of Cilento (suth italy), the land where the Mediterranean diet was born.
It is a homemade pasta that is prepared only with durum wheat semolina flour and water. They are made from a piece of hand-hollowed pasta and for this reason they take their name, this type of pasta is ideal to be seasoned with the classic ragù, because they collect the sauce well in the grooves and give those who savor them an explosion of taste to every bite.
The proposed recipe is cavatelli with Cilento ragu which includes pieces of pork ribs, sausage and pork rind rolls. An exquisite dish to taste accompanied by a nice glass of red wine.
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The complete recipe can be found on my blog "Nonna Claudia Food Blog" with photos and illustrations of all the individual steps, and many tips for a good result.
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