Fresh pasta produced with raw materials naturally free of gluten, eggs and lactose, excellent for celiacs. The process is free from cross-contamination.
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Fresh pasta produced with raw materials naturally free of gluten, eggs and lactose, excellent for celiacs. The process is free from cross-contamination.
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Pennoins are a protein rich paste, ideal for celiacs and gluten intolerants.
They come from Emilia Romagna, the cannelloni Garofalo re-elaborate with taste and craftsmanship the original recipe of this specialty.
Luciana Mosconi’s Tagliatella Marchena conquers the tables of the world.
Garofalo integral guitar spaghetti serve in the dish all the natural flavor of organic durum wheat semolina.
They come from Emilia Romagna, the cannelloni Garofalo re-elaborate with taste and craftsmanship the original recipe of this specialty.
Made with red lentils and integral rice, they are healthy and delicious at the same time.
Like traditional ones, they are perfect with light sauces based on vegetables.
Pastai Pastai Umbri is crafted with selected 100% Italian grains, drawn to bronze and dried at low temperature.
The Tortiglioni are one of the many variants of the maccherone, one of the oldest formats born in Naples.
You can also prepare an excellent vegetarian couscous seasoned with a light sauce.
It often happens to arrive at dinner time and only want something fast and tasty.
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 like that with buffalo ricotta.
Short pasta with consistency always to the tooth thanks to a careful selection of hard grains, with cooking time of 10 minutes.
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.