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: Penne aglio.olio,peperoncino

Ingredients for 4 people:

- 400 g Penne Rigate Garofalo
- 2 cloves of garlic
- 2 chilies "Arconatura"
- Extra Virgin Olive Oliva Olivastra Seggianese "Frantoio Franci"
- Finely chopped parsley

Fry the finely-chopped garlic and chilli in a pan with plenty of olive oil.

Cook the pasta for about 8 minutes until al dente, drain and add to the pan. Garnish with the chopped parsley and serve with plenty of Parmesan.

Recommended wine: Rosé Barone Pizzini