Garofalo Conchiglioni, Italian Dried Pasta Giant Shells, 500g (Pack of 1)

Description

Garofalo is an Italian company specialising in the production of Pasta. Based in Gragnano in the province of Naples, the company was founded in 1789 and since then Garofalo has been synonymous with excellence. Today, Garofalo combines artisan tradition, modern technology and a sound philosophy of production to produce premium quality pasta, carefully controlled at every aspect of the process until the final result is what we consider the absolute best pasta. Garofalo present its premium product in transparent packaging, making it instantly recognisable on the shelf with the philosophy there is nothing to hide and everything to share, and with the belief that high quality pasta is beautiful to look at.IngredientsIngredients. Durum WHEAT semolinaDirectionscook in boiling water for the time on the pack, drain and serveSafety WarningNo WarningManufacturer Contact InformationPastificioLucio Garofalo S.p.A, Via dei Pastai, 42 80054 Gragnano

Features

• Premium Italian pasta maker Garofalo has been making high quality pasta since 1789 in Gragnano near Naples, the birth place of pasta in Italy
• Suitable for both Vegan and Vegetarian diet
• Conchiglioni evoke the sea and the summer with their shape, and are a pasta speciality for delicious first courses to be baked
• Made with 100% superior quality durum wheat semolina that is high in protein and results in an al dente cooked pasta texture
• Garofalo pasta has a rough porous surface due to the dough passing through a bronze die to form each shape, allowing the sauce to stick and absorb into the cooked pasta
• premium italian pasta maker garofalo has been making high quality pasta since 1789 in gragnano near naples, the birth place of pasta in italy
• suitable for both vegan and vegetarian diet
• conchiglioni evoke the sea and the summer with their shape, and are a pasta specialty for delicious first courses to be baked
• made with 100% superior quality durum wheat semolina that is high in protein and results in an al dente cooked pasta texture
• garofalo pasta has a rough porous surface due to the dough passing through a bronze die to form each shape, allowing the sauce to stick and absorb into the cooked pasta