N° 8-30 Gigantoni
Very similar to medium-sized paccheri and with a ridged surface, Garofalo Gigantoni enhance both simple flavours and more elaborate recipes.
Rough on the outside thanks to the bronze drawing, Garofalo Gigantoni are a Pasta di Gragnano PGI with a consistency that is easily recognised in the mouth.
They are perfect for stuffing and baking.
- Cooking Time
Thoughts and inspirations
The classic traditional Neapolitan recipe that is exalted by this speciality is Gigantoni con le melanzane alla picchipacchio (with aubergines, cherry tomatoes, olives, capers and almonds). According to some, the word for aubergine in Italian, melanzana, comes from mela-insana, meaning unhealthy apple, since in the past it was considered harmful. Perhaps they thought it could be harmful because once cut, the surface became dark and there was a belief that it could provoke madness.
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