N° 68 Penne Zitoni
The cut of penne and the cross-section of ziti but in a larger and more succulent shape, Garofalo Penne Zitoni Rigate are perfect for rich pasta dishes and cold pasta salads.
The dough is bronze drawn, and condiments stick to the external ridges.
The quality of Pasta di Gragnano PGI is noticed with the first bite.
- Cooking Time
Thoughts and inspirations
The traditional Neapolitan recipe that goes best with this shape of pasta is Pennoni al forno (Baked Pennoni).
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, water.
May contain traces of soy
- Energy1489 kl / 351 kcal
of which saturated1,0g
of which sugars 70 g
- Fibre3,0 g
- Protein14 g