N° 8-46 Cannelloni
From Emilia Romagna, Garofalo Cannelloni rework the original recipe of this speciality with taste and craftsmanship.
The cylindrical shape makes them perfect to be stuffed with a savoury filling and then baked in the oven.
The generous thickness gives the pasta of the final dish a unique consistency.
- Cooking Time
Thoughts and inspirations
It seems that Garofalo Cannelloni have a rather recent history.
One of the first mentions of this speciality is in the book Il Cuoco Galante (The Gallant Cook) by the Neapolitan Vincenzo Corrado,
who mentions a sort of large, stuffed maccherone. Later, in the first half of the nineteenth century, the Arezzo chef Giovanni Battista Maggi proposed a cannelloni timbale.
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 kl / 351 kcal
of which saturated1,0g
of which sugars 70 g
- Fibre3,0 g
- Protein14 g