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: Maccheroni with guanciale and tomato sauce



Ingredients for 4 people:

- 400 g Maccheroni Garofalo
- 250 g tomato sauce "Masseria Dauna"
- 100 g guanciale "Al Berlinghetto"
- onion
- Extra Virgin Olive Oil Gran Cru "Frantoio Franci"
- Salt and pepper

Fry the chopped onion in a pan. Add the diced guanciale and cook for 3-4 minutes. Add the tomato sauce and let the sauce simmer for another 15 minutes.

Cook the pasta for 7-8 minutes until al dente, drain and mix with the sauce.

Serve with plenty of grated Parmesan.

Recommended wine: Vino Nobile di Montepulciano "Fattoria del Cerro"