N° 8-46 Cannelloni

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

    20 minutes

  • Weight

    500 g

  • Line

    Durum Wheat
    Semolina Pasta

  • Category

    Special Shapes

  • Drawing

    Not Bronze-Drawn

  • Surface


Thoughts and inspirations

It seems that Garofalo Cannelloni have a rather recent history.
One of the first mentions of this speciality is in the book Il Cuoco Galante (The Gallant Cook) by the Neapolitan Vincenzo Corrado,
who mentions a sort of large, stuffed maccherone. Later, in the first half of the nineteenth century, the Arezzo chef Giovanni Battista Maggi proposed a cannelloni timbale.

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


Durum wheat semolina.

Origin of the Wheat

Country of cultivation: Eu and not EU
Country of milling: Italy


It may contain SOY and MUSTARD

Nutrition facts
per 100g

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


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