This type of pasta is the result of the wisdom of the master pasta makers of Naples: Garofalo Ditaloni Rigati are excellent for enriching soups and stews. Resistant and always al dente, this bronze-drawn pasta features external ridges and a rough and porous surface, which helps make the flavours of sauces adhere to them whilst enhancing the simplest flavours.
Garofalo was established in 1789 in Gragnano, the homeland of pasta. The climatic conditions of the area are perfect for drying pasta, and the presence of spring water that originally fed the mills, made Gragnano the ideal place for the production of pasta.
Knowing Garofalo's roots is a first step in understanding where its passion, wisdom and innovative spirit comes from. Garofalo brings the best quality wheat to the table with the guarantee of PGI certification.
Discover the wide range of pastas and shapes, from the most traditional to the latest and most creative. Garofalo’s quality is unmistakable and the product speaks for itself.