N° 5-14 Orecchiette
This pasta shape is typical in Apulia and has become widespread throughout Italy; Garofalo Orecchiette combine the tradition, innovation and excellence of Pasta di Gragnano PGI.
The roughness of the external surface obtained through bronze drawing enhances the flavour of sauces.
Not just with broccoli rabe, as is traditional: this speciality of regional cuisine adapts to the most varying condiments.
- Cooking Time
Thoughts and inspirations
According to some, the shape of the orecchiette was inspired by the roofs of the Trulli, traditional conical buildings made of dry stone in Apulia.
Others believe that they have Jewish roots or even that they were introduced by merchants from Provence.
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