The Fusilli are a typical format of Southern Italy, where they are known in each region with a different name and shape, according to local gastronomic traditions.
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The Fusilli are a typical format of Southern Italy, where they are known in each region with a different name and shape, according to local gastronomic traditions.
COTTURA: 8 MINUTI We use biological agricolutra degrees, cultivated and collected in Italy with sustainable methods and respectful of nature. These Formats are dedicated to those who are waiting for their own well-being and environment, without renouncing the pleasure that only a great pasta can give.
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It often happens to arrive at dinner time and only want something fast and tasty.
Pastai Pastai Umbri is crafted with selected 100% Italian grains, drawn to bronze and dried at low temperature.
Fresh pasta produced with raw materials naturally free of gluten, eggs and lactose, excellent for celiacs. The process is free from cross-contamination.
They have the classic shape of the feathers, with an oblique cut, the whole Garofalo striped pens bring in the dish the taste of the prepared pasta with passion.
The Spaghetti Bio Barilla well match the dressings to all your favorite sauces.
They twist on themselves and embrace the sauce, the Fusilli Legumi and Cereali are the classic short pasta format in the gluten-free version.
Garofalo integral guitar spaghetti serve in the dish all the natural flavor of organic durum wheat semolina.
They originate in the land of Sicily and their name evokes the pleasure of the fact in the house.
The Tortiglioni are one of the many variants of the maccherone, one of the oldest formats born in Naples.
The butterflies, obtained by pinching in the centre a small rectangle of pasta, are a particularly lively format, to be enjoyed together with the most creative and light sauces.
Pfanni uses only selected potatoes and transforms it into soft bows with a process that preserves its taste and the main nutrients.
The Fusilli are a typical format of Southern Italy, where they are known in each region with a different name and shape, according to local gastronomic traditions.
They have the classic shape of the feathers, with an oblique cut, the whole Garofalo striped pens bring in the dish the taste of the prepared pasta with passion.
Like traditional ones, they are perfect with light sauces based on vegetables.
They originate in the land of Sicily and their name evokes the pleasure of the fact in the house.
Assomigliano with large smooth paccheri, the whole Garofalo slaps are presented to many preparations.