N° 52 Ditali
This pasta takes its name from the thimbles used for sewing, ditali in Italian; Garofalo Ditali are perfect with sauces, but also flavour legume soups and minestrones.
Their careful processing helps them maintain all the organoleptic characteristics of the wheat, which is reflected in their colour and flavour.
- Cooking Time
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