Type | Pasta |
---|---|
Place of origin | Italy |
Region or state | Molise, Apulia, Basilicata |
Cavatelli (/ˌkævəˈtɛli/ KAV-ə-TEL-ee, also US: /ˌkɑːv-/ KAHV-,[1][2][3] Italian: [kavaˈtɛlli]; literally "little hollows"[a]) are small pasta shells made from semolina or other flour dough,[4][5] commonly cooked with garlic and broccoli or rapini broccoli rabe, or simply with tomato sauce. A variant adds ricotta cheese to the dough mix.[5] Another variant with seafood is very popular in seaside cities and villages.
Many varieties and local names of cavatelli exist, including orecchie di prete (priest's ears).[6] In Apulia, a number of varieties of cavatelli have specific names including pizzicarieddi.[6] A particular variety of cavatelli is typical of the area of Teggiano in Campania, where they are referred to as parmatieddi (or palmatielli). Parmatieddi are larger than cavatelli and flat-shaped. They are obtained by rolling a stick dough with three fingers of one hand, instead of with a single finger as done for the common cavatelli. Parmatieddi are usually served as a first course on Palm Sunday because their shape, similar to that of a tree leaf, recalls that of a palm.[6]