The stuffed dumplings are a first tasty and particular dish.

Pfanni uses only selected potatoes and transforms it into soft bows with a process that preserves its taste and the main nutrients.

Short pasta with consistency always to the tooth thanks to a careful selection of hard grains, with cooking time of 10 minutes.

Pennoins are a protein rich paste, ideal for celiacs and gluten intolerants.

Larger than the Mezzi Rigatoni, but equally suitable for capturing the most different seasonings, the Mezze Maniche Rigate, with their external stripping exalt of taste every recipe.

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 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.

Assomigliano with large smooth paccheri, the whole Garofalo slaps are presented to many preparations.

It often happens to arrive at dinner time and only want something fast and tasty.

They come from Emilia Romagna, the cannelloni Garofalo re-elaborate with taste and craftsmanship the original recipe of this specialty.

The gluten-free Fusilli, with their “sugo-drying” spirals, are delicious just like their classic version born in South Italy.

They are suitable for accompanying themselves with exquisite condiments, which remain trapped in the outer strip.

It often happens to arrive at dinner time and only want something fast and tasty.

Ribbed pens bring to the table all the taste of one of the most popular pasta formats, to which we have removed only gluten

Garofalo integral guitar spaghetti serve in the dish all the natural flavor of organic durum wheat semolina.