Linguine Garofalo Ristorante

The Garofalo range of pasta benefits from the backing of chefs Joseph Viola, best worker in France, and Maurizio Bullano, member of Toques Blanches, twice elected best Italian cook in France.

Produced in Gragnano, the cradle of Italian pasta, Garofalo pasta comes from hard wheat selected for their high protein content. Wire drawing in bronze dies allows to obtain slightly abraded pastes for optimal sealing, supplemented by slow drying for better resistance to firing.