Thoughts and Inspirations
Garofalo Bulgur has ancient origins. It comes from Middle Eastern cuisine and its name is based on the Turkish
word bulgur which literally means boiled barley, although in Italy it is often called shredded wheat.
Preparation:
Bring 2 1/2 glasses of salted water to boil and pour in the bulgur.
Cook over low heat for about 6 minutes.
Add a pat of butter and let the bulgur sit for about 5 minutes off the heat.
Recommended portions for 2 people:
Pour 250 g of product for every 250 ml of water.
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.
