The capunti are original Apulian cavatelli, slightly longer and hollowed out, just like a pod. This pasta format is very versatile and lends itself well to various preparations. In fact, it is often used with both meat-based and fish-based sauces. Our Apulian pasta follows the ancient recipes of the regional tradition, characterized by artisanal processing and slow drying. Thanks to this process, we obtain a higher quality product that reproduces the excellent characteristics of fresh pasta: it does not cook and retains sauces and condiments. The secret is the use of a few simple ingredients, strictly from Puglia and Italy, and a rustic and authentic taste, from the dough to the packaging.