N° 83-1 Schiaffoni
The traditional Neapolitan pasta shape of Garofalo Schiaffoni has generous dimensions, suitable for every filling but also good when served with succulent sauces.
Dough with premium quality raw ingredients gives rise to this Pasta di Gragnano PGI that brings an excellent taste experience to the palate.
- Cooking Time
Thoughts and Inspirations
Schiaffoni are also called paccheri, and their name derives from Greek, the language of the ancient inhabitants of Partenope, the first nucleus of Naples.
The term pacchero comes from "πας" (all) and "χειρ" (hand), which can be translated as "full hand", indicating a slap given with an open hand, also called pacca in Italian.
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