M�rke: Pasta Garofalo

Garofalo begins with the finest high-protein semolina wheat. And to achieve the special texture that truly embraces your great sauces, Garofalo uses bronze dies to shape their pasta cuts. Garofalo’s final artisan touch is a slow-drying process, specifically tailored for each cut of pasta, that ensures perfect cooking performance without leaving precious nutrients & flavor in the water. In fact, the water in which Garofalo pasta boils remains clear to the end. Proof positive that it is a premium-quality pasta.
However, the key role was played by the unique climate of Gragnano: warm, but not too humid, due to the sea breeze. For its climatic characteristics, Gragnano became an ideal place for drying pasta, that originally was dried in the sun, exposed along the city roads. Pasta dried slowly, in a climate with an almost steady temperature and humidity, so that the result was a tasteful product, that could be stored for a long time with no risk of deterioration or contamination.



Recipe: Mezze Maniche with zucchini, rigatino-culaccia carbonara


Ingredients for 4 people:

- 400 g Mezze Maniche Garofalo
- 100 g Tuscan Rigatino (bacon) "Macelleria Ceccotti"
- 100 g boneless raw ham "Al Berlinghetto"
- 4 grilled zucchini "Arconatura"
- Parmigiano Reggiano 36 months
- Salt "Oro di Sicilia"
- Organic Extra Virgin Olive Oil "Podere Spazzavento"
- Black pepper

Cut the ham and bacon into stripes and sauté for 10 minutes in a pan. Cut the zucchini into small pieces and add with a little olive oil to the pan.

Mix the eggs in a bowl until frothy and add some grated Parmigiano Reggiano. Season with salt and pepper.

Cook the Mezze Maniche for about 8/9 minutes until al dente, drain and add to the bowl with the eggs. Then add the ham and Rigatino and mix well.