N° 41 Riccioli
With the scent and flavour of tradition, Garofalo Riccioli lend themselves to the most diverse and imaginative combinations.
Thanks to their twisted spiral shape and rough surface, they keep sauces between their folds.
All the goodness of a bronze-drawn Pasta di Gragnano PGI, made with the patience and care of master pasta makers.
- Cooking Time
Thoughts and inspirations
The traditional recipe that is best associated with this shape of short pasta is Riccioli strascinati con i friarelli (with broccoli rabe).
Broccoli rabe are known as friarelli in Naples, and get their name from the verb frìère, which means fry, because this is how they are most often eaten.
In fact, their strong and aromatic flavour is lost if they are boiled in water, while it is enhanced when fried or sautéed in a pan.
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