Pasta

Origin of wheat: ITALY (PUGLIA)

Origin of wheat: ITALY (PUGLIA)

Origin of wheat: ITALY (PUGLIA)

Origin of wheat: ITALY (PUGLIA)

Origin of wheat: ITALY (PUGLIA)

Origin of wheat: ITALY (PUGLIA)

Origin of wheat: ITALY (PUGLIA)

Origin of wheat: ITALY (PUGLIA)

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

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.

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.

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.

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 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.