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.
