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Cappelletti takes its name from the shape of the pasta, which resembles the traditional cappelletti, a fresh filled pasta from northern Italy with a form similar to the dried version of Garofalo. The pasta can be combined with many types of sauces, for example a delicious bolognese sauce or an elegant, creamy sauce.
The Garofalo pasta has a long history. As early as 1789 the town Gragnano -a town in area of Napels- gave resident Michele Garofalo through a special law the exclusive right to make pasta. Gragnano with its mills and proper mineral water was the ideal place for making the pasta dough and is still known as the pasta capital of Italy. The streets were formerly hung with long strands of pasta, but currently they use new techniques. This was the beginning of what resulted in the pasta business Pastificio Garofalo, now one of the largest pasta factories in Italy. The quality of te pasta is guaranteed by the knowledge accumulated over centuries, combined with new techniques in which the entire production process is monitored. Of course Garofalo works with the bronze mold and the best durum wheat. In addition, each paste form is considered to be a different pasta, and not only if the same paste in a different form.
Typical nutrition value per 100 gram
357 kcal/1516 kJ
This product was added to our catalog on Saturday 14 January, 2017.
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Friday 24 November, 2017
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