N° 1-24 Lasagna Riccia

Durum Wheat Semolina Pasta Special Shapes
Pasta Garofalo - Lasagna Riccia
  • Cooking Time

    20 minutes

  • Weight

    500 g

  • Line

    Durum Wheat
    Semolina Pasta

  • Category

    Special Shapes

  • Drawing

    not bronze-drawn

  • Surface


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.

How Garofalo Is Made


Durum wheat semolina.

Origin of the Wheat

Country of cultivation: Eu and not EU
Country of milling: Italy


It may contain SOY and MUSTARD

Nutrition facts
per 100g

  • Energy1489 kJ / 351 kcal
  • Fat
    of which saturated
    0,2 g
  • Carbohydrates
    of which sugars
    70 g
    3,0 g
  • Fibre3,0 g
  • Protein14 g
  • Salt<0,01g


Lasciati sorprendere dagli altri formati di Pasta Garofalo.

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