N° 8-30 Gigantoni

Durum Wheat Semolina Pasta Special Shapes
Pasta Garofalo - Gigantoni
  • Cooking Time

    15 minutes

  • Weight

    500 g

  • Line

    Durum Wheat
    Semolina Pasta

  • Category

    Special Shapes

  • Drawing

    Bronze drawn

  • Surface

    Rough

  • Thickness

    1,05 mm

  • Length

    42 mm

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.

How Garofalo Is Made

Ingredients

Durum wheat semolina, water.

Allergens

Durum wheat semolina, water.

Nutrition facts
per 100g

  • Energy1489 kl / 351 kcal
  • Fat
    of which saturated
    1,0g
    0,2 g
  • Carbohydrates
    of which sugars
    70 g
    3,0 g
  • Fibre3,0 g
  • Protein14 g
  • Salt<0,01g

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