€ 50 120 min
In the region of Molise it is the typical Sunday dish. Even today, after centuries, it is not a real feast if cavatelli with pork sauce are missing on the table, a tasty sauce made with ribs, sausages and tomato pulp. Obtained from three simple ingredients, durum wheat flour, warm water and a pinch of salt, they are considered, like the lagane, one of the oldest pasta shapes in Italy. Today they are widespread in almost all of southern Italy, mainly in the hinterland.