M�rke: Pasta Garofalo

The legend tells that the sailors of Enea, docked on the beach of Gaeta to bury the wetnurse of Enea (her name was Caieta), saw some small fruits of green colour floating on the sea waves. They were olives fallen down from some trees along the coast. The sailors ate them and they were very tasty.

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: Casarecce with tomato and white 'nduietta


Ingredients for 4 people:
- 250 g Casarecce Garofalo
- 250 g tomato pieces "Masseria Dauna"
- 50 g white 'Nduietta "Consorzio Nero di Calabria"
- 15 taggiasca olives "Frantoio Marvaldi"
- Salt from Trapani
- 1 clove of garlic
- Extra Virgin Olive Oil Primo DOP Monti Iblei "Frantoio Cutrera"
- Salted ricotta "Marzolina"

Deglaze the whole clove of garlic in a pan with some olive oil. Add the chopped white 'Nduietta Add and sauté for 2 minutes. Add the chopped tomatoes and simmer for 10 minutes.

Cook the Caserecce for about 5 minutes until al dente, drain and add to the pan with the sauce.

Serve and drizzle with a little virgin olive oil and grated salty ricotta.

Recommended wine: chianti Superiore DOCG "Podere Spazzavento"