Cavatelli
Among the various types of Italian pasta, characterized by delicacy and refinement, the cavatelli undoubtedly deserve to be counted in terms of good taste for good food: part of Molise and circulated in various parts of southern Italy, the cavatelli (called cavatielli also in the local dialect) is a handmade pasta, made from a dough of flour and water, which are sometimes added potatoes. Elongated with a recess inside, they are seasoned to taste with meat sauce or with vegetables like broccoli or cardoncelli, although, clearly, there are other variations and combinations that can change a parameter according to personal tastes and to help establish a first irresistible dish of good taste and good food: for the most discerning palates, for example, are a must to enjoy cavatielli with mushrooms and sausage, seafood, and beans with mussels, the rock and many other ways that can satisfy those who love the intense flavors and delicious. | 
Europe
Italy
Molise
