Showing all 24 results

Granoro Dedicato – Penne BIrigate

 2,70

Pasta di semola di grano duro

Origin of wheat: ITALY (PUGLIA)

Granoro Dedicato – Rigatoni

 2,70

Pasta di semola di grano duro

Origin of wheat: ITALY (PUGLIA)

Rummo – Calamarata

 2,90

The Calamarata takes its name from the rings of squid, in fact it goes perfectly with sauces based on shellfish and mussels.

Garofalo – Casarecce

 2,20

Evoking the genuine pleasure of handmade homemade pasta, Garofalo Casarecce are suitable for traditional first courses and modern and daring recipes.
The bronze drawing allows obtaining a curved tip and a rolled parchment-like shape which absorb condiments well.
This is how a Pasta di Gragnano PGI that offers so much taste at the table is produced.

Rummo – Lumachine

 2,20

Thanks to its tiny hollows, each piece of Lumachine (little snail shells) literally fills itself with flavor while adding delightful
texture and complexity to comforting broths and soups, particularly with legumes.

Garofalo – Ditali

 2,20

This pasta takes its name from the thimbles used for sewing, ditali in Italian; Garofalo Ditali are perfect with sauces, but also flavour legume soups and minestrones.
Their careful processing helps them maintain all the organoleptic characteristics of the wheat, which is reflected in their colour and flavour.

Garofalo – Orecchiette

 2,50

This pasta shape is typical in Apulia and has become widespread throughout Italy; Garofalo Orecchiette combine the tradition, innovation and excellence of Pasta di Gragnano PGI.
The roughness of the external surface obtained through bronze drawing enhances the flavour of sauces.
Not just with broccoli rabe, as is traditional: this speciality of regional cuisine adapts to the most varying condiments.

Garofalo – Pappardelle Nido

 2,90

Garofalo Pappardelle Nido are a typical Tuscan dish, a speciality arisen from the passion and ancient knowledge of pasta masters.

Their porosity is the result of a delicate balance between premium ingredients and bronze drawing, allowing them to bind to sauces.
They remain al dente and have a full-bodied appearance.

Garofalo – Penne Lisce

 2,20

With a cylindrical shape and an oblique cut at the ends, Garofalo Penne Ziti Lisce go well with fish-based sauces.
They are bronze-drawn pasta that is porous and rough, to be savoured slowly to appreciate the taste that comes from quality, tradition and an ability to innovate while respecting the past.

Rummo – Penne Lisce

 2,20

These smooth tubes are one of the oldest pasta shapes of Italian culinary tradition. On close inspection, our Penne Lisce has a rough, porous
surface that clings to any sauce, making the most of its flavor.

Garofalo – Penne Rigate

 2,20

Among the most popular Italian pasta shapes in the world, Garofalo Penne Ziti Rigate have the flavour and colour of wheat.

Their bronze-drawn surface is finely grooved by the ridges to which condiments adhere.
The high quality of the gluten guarantees an optimal cooking resistance.

Rummo – Penne Rigate

 2,20

Penne Rigate is one of the most versatile and widely used shapes of Italian cuisine. These ridged tubes combine perfectly with all types of sauces, from the classics to more modern, creative interpretations.

Garofalo – Rigatoni

 2,70

Originally from Rome and now on the tables of every Italian, Garofalo Rigatoni are perfect for meat sauces or baked pasta recipes. The thickness, consistent dimensions and ridges give character to this shape of Pasta di Gragnano PGI: bronze drawn, resistant and always al dente.

Garofalo – Spaghetti N° 9

 2,20

Rough to the touch thanks to the processing with bronze drawing, Garafalo Spaghetti stick to condiments.

Rummo – Spaghetti

 2,20

Whether served with clam sauce, tomato, or chili and garlic (“Midnight Spaghetti”), our Spaghetti No. 3 is an exemplary representative of the great Italian classic loved the world over.

Garofalo – Tagliatelle

 2,90

With a long, rectangular and flattened shape, Garofalo Tagliatelle Nido are a reinterpretation of the classic shape.

Rummo – Tagliatelle

 2,90

Tagliatelle, typical of Emilian cuisine, is exquisite with all types of sauces (white or red) featuring fish or meat. It’s an excellent
choice for making “sformati,” or molded preparations.