The unknown creators of this type of pasta hardly imitated the shape of the ellipse, rather they looked for the similarity of the shape in nature, which is how it became "tongue". This extruded shape forms a transition between the round cross-section of spaghetti and the square cross-section of tagliatelle. The Ligurians of the Italian Riviera could not have invented the type of pasta for anything other than as a companion to sauces based on delicacies from the sea.
Cooking time: 7-8 minutes
Since 1918, four generations succeeded in the family company. Located in Apulia, close to Lecce, Benedetto Cavalieri perpetuates an unrivaled know-how in the pasta confection with durum for an incomparable crunchiness. The variety of wheat employed on this territory and the Apulia area explains indeed this difference. Everything during the process allows the pasta to blossom in the mold without pressure. The drying is slow and realized at a soft temperature to guarantee a perfect holding at cooking. The drying process, for about 40 hours at a low temperature, ensures a perfect osmosis between carbohydrate and protein. In this way you can get a balanced cooking from core to surface, a ‹‹delightful chewiness›› and a perfect amalgam with your sauces.