Pasta
SPAGHETTI
Thanks to the Slow Proces- sing Method®, a paste that guarantees performance constant and remains al dente, even after the stir-fry and double cooking.
With clams, tomato sauce or only with garlic, oil and chilli, they always represent the great classic of Italian cuisine.
SPAGHETTI
Rough to the touch, thanks to the bronze drawing, Garofalo Spaghetti retain the condiments perfectly.
The shape is long and thin, the section round, the possible combinations are infinite given the great versatility of this type of Pasta di Gragnano PGI.
TAGLIATELLE
Tagliatelle, in the classic egg version, are typical of Bolognese cuisine.
Legend has it that they were invented to pay homage to Lucrezia Borgia's splendid golden hair and to celebrate her marriage to the Duke of Ferrara, Alfonso I d'Este.
FETTUCCINE DE CECCO
Fettuccine are part of the long and flat pasta family, originally from Lazio where they are the pride of all regional cuisine. Fettuccine are very versatile and therefore suitable for a variety of sauces. They are particularly recommended in first courses with meat and tomato sauce. They are also excellent for preparing sauces based on fish and mushrooms.