N° 4-15 Ziti
This pasta has an elongated tubular shape and is hollow in the centre: Ziti Garofalo are an ideal speciality for thick and full-bodied sauces.
Thanks to their generous consistency which is the result of a precise choice and customised processing, and to the rough, bronze-drawn surface, Ziti Garofalo adhere to sauces, releasing unique sensations on the palate.
Try them in timbales and baked dishes.
- Cooking Time
Thoughts and inspirations
In Neapolitan dialect, zita means bride. In fact this type of pasta, also called "maccheroni della zita", was traditionally prepared by the bride for the wedding dinner to make the special moment even more majestic.
The traditional Neapolitan recipe that goes best with this Pasta Garofalo speciality is Timballo di ziti con melanzane (Baked ziti with aubergines).
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Durum wheat semolina.
Origin of the Wheat
Country of cultivation: EU and not EU
Country of milling: Italy
It may contain SOY and MUSTARD
- Energy1489 kJ / 351 kcal
of which saturated1,0g
of which sugars 70 g
- Fibre3,0 g
- Protein14 g