THE cavatelli with turnip tops and black pork sausage represent an emblematic example of the rich culinary tradition of Puglia region, a dish that expertly combines local ingredients to create an authentic gastronomic experience, taking us back to the agricultural and peasant roots of this land. The term “cavatelli” comes from the Latin “cavum,” meaning “hollow” or “empty,” referring to the characteristic concave shape of this pasta. The realization requires flour durum wheat and water, mixed to obtain an elastic consistency and shaped by hand into small pieces of dough, traditionally with the aid of a blade or the back of a fork. Thanks to this artisanal process, cavatelli take on a distinctive drop or shell shape.
The turnip topswhich are also an integral part of this regional recipe, are a vegetable widely cultivated in Puglia. Their bitter flavor and tender texture add depth and complexity to the dish. The choice to use them is rooted in the availability of the ingredient in the region and its adaptability to warm climates. There black pork sausageOn the other hand, the protein protagonist of the preparation, contributes to enriching this second Apulian dish with succulent and savory flavours. The black piga native breed of Puglia, is known for its high quality meat, rich in authentic flavors resulting from natural nutrition and traditional breeding practices.
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