N° 63 Fusilli
From Neapolitan tradition and a classic to keep in the pantry, Garofalo Fusilli are golden bronze-drawn curls, excellent Pasta di Gragnano PGI.
Their quality is evident: even when the pasta is drained a minute after being cooked, it is resistant and al dente. They go well with Mediterranean vegetables and classic sauces.
- Cooking Time
Thoughts and inspirations
The recipe of Garofalo Fusilli has origins in the pasta-making traditions of the Naples area.
They used to be prepared by hand, quickly wrapping the dough around a knitting needle.
They have different names all over Italy: ricci di donna in Calabria, incannulate in Apulia, turcinateddi or fusiddi in Sicily, maccarones a ferrittus in Sardinia.
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