N° 12 Linguine
Originally from the Gulf of Genoa and created to accompany pesto, Linguine Garofalo enhances vegetable and fish-based condiments. It is a shape of Pasta di Gragnano PGI. Thanks to its flattened and slightly convex shape, together with the rough and porous bronze-drawn surface, it sticks to sauces and adds its genuine taste.
- Cooking Time
Thoughts and inspirations
Try serving linguine with pesto, adding a red note with cherry tomatoes.
The contrast of colours makes the dish more lively and attractive to the eye and the palate.
The traditional Neapolitan recipe that is best enjoyed with this shape of long pasta is Linguine ai frutti di mare (with seafood).
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