The Cicatelli, or "Cavatiell" in the Molise dialect, is a traditional pasta from Molise. This pasta was also adopted by some areas of Puglia, where they are known as "Capunti." Cicatelli are homemade paste made from a mixture of durum wheat, semolina and water with an elongated shaped and hollow inside.
This cut come from a regional tradition that has been handed down from generation to generation. Cicatelli are ideal with meat sauce or with vegetables, like broccoli. In their regional homeland of Molise and primarily in the main city of Campobasso, they are serve with a ragout sauce.
- Cooking Time 15
- Shape Bella Italia
- Weight 1 lb
- Nutrition Facts
Molise is a region in the south of Italy, confining the regions of Abruzzo, Puglia, Lazio and Campania. This sparsely populated region is home to beautiful abbeys, churches, and castles including the Benedectine Abbey at San Vincenzo al Volturno, the Sanctuary of the Addolorata, Castelpetroso and the Sanctuary of Canneto in Roccavivara.
Bella Italia Cicatelli Molisani, or “Cavatiell” in Molise dialect, is a homemade pasta made from a mixture of durum wheat semolina, and water with an elongated shaped and hollow inside. This cut comes from a regional tradition that has been passed on from generation to generation.
Cicatelli, traditional pasta from Molise, is great with vegetable sauces. Bella Italia combines two regional products, just a perfect match: Cicatelli Molisani with Bella Italia Sugo alla Campagnola.