Prices incl. VAT
- Product number: ITGA846
Garofalo reworks the original recipe for Cannelloni with the craftsmanship of the pasta makers of the Campania region. The typical cylindrical format, which instead belongs to the tradition of Emilia-Romagna in the north, is designed to be filled with savoury fillings, based on meat or cheese-and-vegetable filling and then seasoned with white or red sauces. The filled cannelloni are then baked in the oven. Garofalo makes sure that its Cannelloni are thick and strong in flavour, for the success of every recipes.
Ingredients: durum wheat semolina, water.
Allergens: may contain traces of soy.
Gragnano, with its mills and water springs with perfect mineral compositions to make the dough, with its legendary artisan tradition linked to the production of pasta, with its streets where you walked next to the long pasta left to dry, and its sunny roofs where dried short pasta, became the "home of pasta". It was an engineer of King Ferdinand I who invented the "Bronze Man", who took the place of the foot of the people in amalgamating the dough and who laid the foundations for the first pasta factories, which took on an "industrial" dimension for the first time in Gragnano. From the years when the city itself was a factory, pasta production has evolved and Gragnano has seen the birth of modern pasta factories. Garofalo has always been a protagonist of this story. Its name already appears in 1789, when it obtained a licence from the Municipal Council for the production and sale of high quality pasta. It has always been the first pasta factory in Gragnano in terms of size, quality and volume, thanks to its ability to keep tradition alive by putting it at the service of modernity and technology. Knowing Garofalo's roots is a first step to understand where his passion, his craftsmanship and his innovative spirit come from.
The history of Garofalo is therefore the history of Gragnano.