Thoughts and inspirations
The recipe of Garofalo Fusilli has origins in the pasta-making traditions of the Naples area.
They used to be prepared by hand, quickly wrapping the dough around a knitting needle.
They have different names all over Italy: ricci di donna in Calabria, incannulate in Apulia, turcinateddi or fusiddi in Sicily, maccarones a ferrittus in Sardinia.
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
