N° 1-24 Lasagna Riccia
Durum Wheat Semolina Pasta Special Shapes
Garofalo Lasagna Riccia is a speciality with curled edges, interpreting the best of Neapolitan pasta traditions.
The different consistency between the central part and the edges enriches the gastronomic experience which includes excellent flavour but also great tactile perception while chewing.
No boiling is needed for Garofalo’s Oven-Ready Lasagna.
- Cooking Time
20 minutes
- Weight
500 g
- Line
Durum Wheat
Semolina Pasta - Category
Special Shapes
- Drawing
not bronze-drawn
- Surface
smooth
Thoughts and inspirations
Garofalo Lasagna Riccia has a lot of history behind it. Its ancestors are the lagana of the ancient Romans, strips of pasta that were fried in abundant oil.
Apicius speaks of them in his text De re coquinaria, where he describes a lasagna pie in which the layers of the dough are alternated with all kinds of meat and fish fillings.
The traditional Neapolitan recipe that goes best with this pasta speciality is Pasticcio di lasagna (Creamy baked lasagna).
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.
Ingredients
Durum wheat semolina.
Origin of the Wheat
Country of cultivation: Eu and not EU
Country of milling: Italy
Allergens
It may contain SOY and MUSTARD
Nutrition facts
per 100g
- Energy1489 kJ / 351 kcal
- Fat
of which saturated1,0g
0,2 g - Carbohydrates
of which sugars70 g
3,0 g - Fibre3,0 g
- Protein14 g
- Salt<0,01g
