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.
COTTING 8 MINTS
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Assomigliano with large smooth paccheri, the whole Garofalo slaps are presented to many preparations.
Pennoins are a protein rich paste, ideal for celiacs and gluten intolerants.
A preparation that brings joy and joy to the houses lends itself to hundreds of variants both simple and stuffed with tasty or more delicate fillings such as the one with buffalo ricotta and Parmesan cheese.
They are suitable for accompanying themselves with exquisite condiments, which remain trapped in the outer strip.
IFusilliBarillakeep all the original and delicious flavor of red lentils.
The Spaghetti Bio Barilla well match the dressings to all your favorite sauces.
They originate in the land of Sicily and their name evokes the pleasure of the fact in the house.
Luciana Mosconi’s Tagliatella Marchena conquers the tables of the world.
They twist on themselves and embrace the sauce, the Fusilli Legumi and Cereali are the classic short pasta format in the gluten-free version.
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.
They come from Emilia Romagna, the cannelloni Garofalo re-elaborate with taste and craftsmanship the original recipe of this specialty.
They come from Emilia Romagna, the cannelloni Garofalo re-elaborate with taste and craftsmanship the original recipe of this specialty.
Gnocchetti Spatzle Trentini Valsugana Sapori Also known as “Tyrolean dumplings”, the spätzle are ideal for a quick meal as well as for lunches and dinners from real connoisseurs.