Merkki: 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: Ziti with calamari sauce


Ingredients for 4 people:

- 400 g Ziti Garofalo
- 800 g fresh calamari
- 1 glass of white wine
- Fresh basil
- 700 g tomato sauce "BioColombini"
- Extra Virgin Olive Oil from Castelluzzo
- 1 fresh chilli
- 1 clove of garlic

Fry the garlic, the chopped chili and diced calamari in a little olive oil. Deglaze with white wine. Add the tomato sauce and some fresh basil leaves and leave to simmer for 40 minutes.

Cook the macaroni for about 8 minutes until al dente. Drain and add to the pan with the sauce.

Recommended wine: Vernaccia di San Gimignano Cappella Sant'Andrea 2012