This is the condiment that best enhances the taste of bronze-drawn pasta PGI: Garofalo Diced Tomatoes is an explosion of sweetness thanks to the selection of the best fresh Italian tomatoes and a careful and strict processing to preserve the integrity and flavour of the raw ingredients.
Every drop of condiment brings vivacity and taste to the table: all the rich and fruity flavour of a Mediterranean first course that reminds you of summer. Perfect for a vegetarian diet.
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.
acidity regulator: citric acid (E330)
- Calories per 1/2 Cup (125 ml)30
of which saturated0,5 g
- Protein1,8 g
- Salt0 mg