Diced Tomatoes

Tomato products Tomato
Pasta Garofalo - Diced Tomatoes

Thoughts and inspirations

It seems that tomato sauce was first made in Mexico, where as early as the 1500s it was prepared in a spicy version with chilli pepper, onions and spices.
In Italy, and more specifically in Naples, it was used starting from the 1600s but as a condiment for meat.
The perfect pairing with pasta was confirmed in 1839, when the recipe of maccheroni with tomato sauce was inserted by Ippolito Cavalcanti in the book "Home cooking in Neapolitan dialect".

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.

How Garofalo Is Made

Ingredients

Peeled Tomatoes,
Tomato Juice,
acidity regulator: citric acid (E330)

Nutrition facts
per 100g

  • Calories per 1/2 Cup (125 ml)30
  • Fat
    of which saturated
    0,5 g
    0g
  • Protein1,8 g
  • Salt0 mg

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