Thoughts and inspirations
Garofalo Lasagna Riccia has a lot of history behind it. Its ancestors are the lagana of the ancient Romans, strips of pasta that were fried in abundant oil.
Apicius speaks of them in his text De re coquinaria, where he describes a lasagna pie in which the layers of the dough are alternated with all kinds of meat and fish fillings.
The traditional Neapolitan recipe that goes best with this pasta speciality is Pasticcio di lasagna (Creamy baked lasagna).
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.
