Aguzzeria del Cavallo
It is used to make strascinati , a sort of orecchiette, a typical specialty of Puglia and Basilicata, but much larger and open. They are obtained by pressing a small cylinder of dough onto the cavarola.
The resulting shape is called "stracenate".
Our Cavarola table is produced for us by a Ligurian craftsman, in walnut wood and dried in an autoclave, thus giving the wood the characteristic of robustness and durability.
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