N° 1-24 Lasagna Riccia
Garofalo Lasagna Riccia is a speciality with curled edges, interpreting the best of Neapolitan pasta traditions.
The different consistency between the central part and the edges enriches the gastronomic experience which includes excellent flavour but also great tactile perception while chewing.
No boiling is needed for Garofalo’s Oven-Ready Lasagna.
- Cooking Time
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.
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 kl / 351 kcal
of which saturated1,0g
of which sugars70 g
- Fibre3,0 g
- Protein14 g