N° 50 Cappelletti
In the classic egg version this type of pasta is typical of Romagna cuisine, with Garofalo Cappelletti drawing on tradition and renewing it.
The recipe includes only high-quality durum wheat semolina and water, according to a carefully controlled production chain.
They are bronze drawn and certified as Pasta di Gragnano PGI.
- Cooking Time
1, 05 mm
Thoughts and inspirations
Garofalo Cappelletti can be cooked in many ways, also taking inspiration from old traditions.
The Recipe Book written by Count Giovanni Manzoni for an old noble family from Lugo has seven different ways of serving cappelletti.
The Neapolitan recipe that goes best with this shape of pasta is Cappelletti olio e caciocavallo (with oil and caciocavallo cheese).
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 sugars 70 g
- Fibre3,0 g
- Protein14 g