CHEF PETER KLEIN GREW UP with bags of cavatelli in the freezer. “I’m from North Jersey, so we called them ‘gavadeels,’” says Klein, now the executive chef of the Austin cocktail bar and restaurant Holiday. “The first time I said that in a restaurant to a server, the look on their face was utter shock and confusion. I was like, ‘Sorry, cavatelli.’” On any given Sunday, Klein’s mother would hand-crank big batches of cavatelli with her BeeBo cavatelli maker.
This story is from the February 2025 edition of Food & Wine.
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This story is from the February 2025 edition of Food & Wine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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