N° 10 Vermicelli
Typical of the Neapolitan culinary culture, Garofalo Vermicelli has a slightly larger diameter than spaghetti, which makes it more full-bodied.
Garofalo Vermicelli is a Pasta di Gragnano PGI and confers a strong, quality character to the palate.
The bronze drawing gives it a rough and porous surface that goes well with tasty condiments.
- Cooking Time
Thoughts and inspirations
Tradition traces it back to at least the 1300s: vermicelli was prepared by hand with great craftsmanship.
It was much shorter than it is today, similar to little worms, even a little crooked.
The traditional Neapolitan recipe that is best with this shape of long pasta is Vermicelli con sugo e polipetti (with sauce and baby octopus).
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 sugars70 g
- Fibre3,0 g
- Protein14 g