N° 75 Penne Mezzanelli
They have the flavour of artisan tradition, enhanced by constant research and innovation: Garofalo Penne Mezzanelli are synonymous with Pasta di Gragnano PGI, rough and porous thanks to the careful processing with bronze drawing. Always al dente, the Garofalo Mezzanelli maintain their characteristic shape and consistency.
- Cooking Time
Thoughts and inspirations
The traditional Neapolitan recipe that is best enhanced with this type of pasta is Mezzanelli con la finta genovese (with meat sauce with beef round).
It is a poor traditional dish that demonstrates the Neapolitans' ability and skill to get by with little, inventing a simple and tasty version of another recipe with different ingredients available at lower prices.
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