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Spaghetti PGI (500g) - Garofalo

£1.99

Probably one of the most popular pasta shapes, these long, thin spaghetti are extremely versatile and go with any kind of sauce, from meat to fish. Thanks to bronze drawing this Spaghetti are rough to the touch thus holding very well the sauce, for an explosion of flavour. IGP (PGI)* certified.

The first mention of \'Spaghetti\' comes from the very first Italian dictionary by Niccolò Tommaseo and Bernardo Bellini, where is described as ’a pasta thin as a twine’. The traditional Neapolitan recipe for this pasta is with clams, but spaghetti are equally good with any kind of pasta sauce.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Rigatoni PGI (500G) - Garofalo

£1.99

The word rigatoni comes from the Italian word rigato which means "ridged" or "lined", making sauces and grated cheese stick to it much better than its smooth-sided cohort. It\'s a particular favourite in southern and central Italian cuisine where it is widely used - especially in Sicily. Due to its shape and texture, rigatoni works well with either fairly thick cream or tomato based sauces as its shape holds the sauce well, so enhance it with simple ingredients and seasonal products like beans and mushrooms. IGP (PGI)* certified.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Fusilli PGI (500g) - Garofalo

£1.99

Fusilli is a southern Italian word to indicate a kind of pasta similar to a spindle. IGP (PGI)* certified.

Traditionally a knitting needle was used to form the spindle shape. Other dialectal denominations in the different regions of Italy are: curls in Calabria, incannulate in Puglia, turcinateddi or fusiddi in Sicily, maccarones a ferritus in Sardegna. Some families still prepare fusilli handmade according to the Italian tradition.

Try this pasta with tomato sauce, red pesto, genovese pesto or other vegetables sauces!

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Bucatini PGI (500g) - Garofalo

£1.99

Bucatini Pasta is a thick spaghetti-like pasta with a hole running through the middle, perfect for rich tomato or cream sauce. IGP (PGI)* certified.

This kind of Pasta is traditionally eaten in the Lazio Region, especially Rome, and is typically served with Amatriciana sauce, made with tomatoes and bacon.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Farfalle (500G) - Garofalo

£1.99

The name comes from its shape of a butterfly and its origin are very old, about XVI century. It isn\'t part of the Italian gastronomic tradition but it gained great success especially in some dishes for example with salmon.

Cannelloni (250g) - Garofalo

£2.39

Cannelloni are the ideal kind of pasta for the most creative recipes! They have a cylindrical shape and are generally prepared with a salted filling and then put into the oven. They come from Emilia Romagna traditionally but there exist different variants from all Italian regions.

Try them with meat ragú!

Gluten Free Spaghetti (400G) - Garofalo

£2.39

A classic in the world of pasta, this Spaghetti with wholegrain rice flour may be Gluten Free, but they sure are full of taste.

Their amazing texture is a great match for both cold and warm dishes

The history of spaghetti is a very interesting one. Originally a simple dish, seasoned with only olive oil, pepper and cheese, while in 17th and 18th century tomato sauce became popular. A nice testament to that is in a presepe (nativity scene) in Caserta, where we can see two farmers eating a spaghetti dish.

Organic Whole Wheat Fusilli (500g) - Garofalo

£2.19

Fusilli come from the most ancient pasta tradition of the Campania region, from the south of Italy.

According to the tradition, the curly shape reminds of the spindle to spin wool. In the past, they were made using a knitting needle.

The beautiful curly shape of the fusilli makes them the best match for any kind of sauce, the whole wheat flour only adds to the taste.

Organic Whole Wheat Penne (500G) - Garofalo

£2.19

Penne is the type of pasta that you can see every week on the Italians\' table. Their versatility makes them the format to go to with all recipes, warm and cold.

This whole wheat variant from Garofalo only adds to the taste and is the right choice for a healthy meal.

Cous Cous (1KG) - Garofalo

£2.19

Cous Cous is the perfect go-to dish to experiment and try, it goes with all sorts of foods and sauces. The symbol of the nomadic tradition of north African regions, it arrived in Italy in the second half of the 19th century, landing on the coasts of Sicily and it has soon become a traditional dish of the Western Sicilian cuisine.

Orzo PGI (500g) - Garofalo

£1.99

The classic Italian pastina (small pasta). Orzo is a kind of pasta similar to rice in terms of shape. It is perfect for soups and broths through which you can appreciate its taste. IGP (PGI)* certified.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Linguine PGI (500G) - Garofalo

£1.99

This Pasta from the gulf of Genova, born to to be the other half of an amazing pesto alla genovese dish, is best paired with vegetable and fish sauces. IGP (PGI)* certified.

The flat shape and the rough texture are great to hold delicate and gentle flavours.

We suggest serving the Linguine al Pesto adding a bit of fresh pomodorini (tomatoes) that will add colour and texture to the dish.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Mista Corta PGI (500G) - Garofalo

£1.99

This format of Pasta was born after the need of the homeowner to use the remaining of different types of pasta. The solution was to put them altogether, and the result is this beautiful mix that has no equals when it comes to ‘pasta e patate’ and ’pasta e fagioli’ (the typical pasta with potatoes and provola and pasta with beans). IGP (PGI)* certified.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Gluten-Free Mafalda Corta (400g) - Garofalo

£2.99

This Pasta originally comes from the land of Napoli, with its traditional curly edges.

The name was given in honour of Princess Mafalda di Savoia. The curly edge makes for an extremely versatile pasta, and this Gluten-Free version will allow anyone to have an amazing experience of flavour.

Penne Ziti Rigate PGI (500G) - Garofalo

£1.99

These penne will bring to your table all the flavour of the ripe wheat. IGP (PGI)* certified.

The texture obtained through bronze drawing is accentuated by the finerighe (lines) and will hold the sauce like no other pasta.

Thanks to the high quality of the ingredients, the al dente cooking point is guaranteed.

The traditional recipe for this pasta is with a spicy tomato sauce, but you can try it with as many other sauces as you like, including pesto!

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Gluten-Free Gnocco Sardo (400g) - Garofalo

£2.99

Thanks to the twisted shape with the cut in the middle, this pasta perfectly combines with the sauce for an amazing taste experience. The Gluten-Free version is a great alternative for those who don’t want to give up on flavour.

This format is a reinterpretation of the classical malloreddu sardo that connects this pasta to the sheperds’ tradition of Sardinia.

Gluten-Free Fusillone (400g) - Garofalo

£2.99

Fusilloni are a reinterpretation of the traditional fusilli from the south of Italy.

This \'giant\' version of classic fusilli is Gluten-Free, made with high-quality ingredients, for a dough full of flavour that will guarantee cooking al dente style. 

Gluten-Free Caserecce (400g) - Garofalo

£2.99

The Caserecce remind of artisanal quality from their very name (\'Casarecce\' in Italian means homemade). This gluten-free version is made for those who won’t give up the flavour of the traditional pasta.

The shape is twisted and open in the middle, to grab the sauce, and the texture is rough, for an amazing al dente experience. The special recipe with cornflour, rice, potatoes and quinoa is designed to create an excellent taste for coeliacs and gluten intolerant. 

Mezze Penne Rigate PGI (500g) - Garofalo

£1.99

Mezze Penne Rigate are a fun and original twist to traditional Penne Rigate as \'Mezze\' literally means \'Half\'. IGP (PGI)* certified.

The shape and texture are made to hold the sauce, we suggest trying them with either a simple but flavourful tomato and basil sauce or with a delicious pesto sauce. 

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Lumaca Rigata PGI (500G) - Garofalo

£1.99

Inspired to the harmonious shapes of nature, the Lumaca is a pasta ‘shell’ made for rich and tasty sauces. IGP (PGI)* certified.

This pasta is IGP (Protected Geographic Indication) and bronze drawn, for an amazing texture and the always al dente cooking point.

The traditional recipe for this format is, of course Lumaca ca sarza vulluta (Snails with hot sauce).

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Gluten-Free Penne Rigate (400g) - Garofalo

£2.99

These Penne will bring to your table the whole flavour of traditional Penne, although being Gluten-Free.

The texture obtained through bronze drawing is accentuated by the fine righe (lines) and will hold the sauce like no other pasta. Best served with tomato sauce, Bolognese ragu sauce, salmon and Pesto alla Genovese.

Orecchiette (500G) - Garofalo

£2.39

Originally from Apulia, this pasta is now popular all over Italy, the perfect combination among tradition and innovation.

The roughness obtained with the bronze drawing process makes for a pasta that holds the sauce, for the best experience of flavour.

The tradition wants this pasta with Cime di Rapa, though we love a classic, it can go with all kinds of sauces.

Maccheroncini PGI (250G) - Pasta Marilungo

£3.50

Maccheroncini di Campofilone IGP are a dry pasta obtained from the processing of eggs and durum wheat flour. IGP (PGI)* certified.

This pasta type is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs, both exclusively sourced from Marche, Umbria and Tuscany, are used. Maccheroncini di Campofilone PGI are distinguished from other pastas by the thinness of the pasta sheets and the extremely fine cut: these characteristics allow for a limited cooking time, one minute in boiling water, but it is also possible to cook it directly in the sauce without boiling it beforehand.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Pappardelle (250G) - Pasta Marilungo

£3.50

Large flat pasta type cut into a broad ribbon shape

This pasta type is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs, both exclusively sourced from Marche, Umbria and Tuscany, are used. The minimal cooking time, which takes less than two minutes, allows Pasta Marilungo to maintain its nutritional and organoleptic qualities. Pappardelle pasta is a wider version of tagliatelle, or fettuccine, making it suitable for rich sauces with mushrooms, ragu or even with game.

Tagliatelle (250G) - Pasta Marilungo

£3.50

Ribbon-like strips pasta type, commonly served with pork or beef, as well as ragu alla bolognese sauce

This pasta type is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs, both exclusively sourced from Marche, Umbria and Tuscany, are used. The minimal cooking time, which takes less than two minutes, allows Pasta Marilungo to maintain its nutritional and organoleptic qualities. Famously paired with bolognese sauce (Ragu alla Bolognese), is a versatile option which can also be eaten with fresh pesto, or a mushroom sauce.

Gluten-Free Fettuccine (500g) - La Fabbrica della Pasta

£4.99

Made from the best corn and rice flours.

Long, flat and with a good width, fettuccine is a firm favourite. It literally translates to "little ribbons" and is especially popular in Roman and Tuscan cuisine. Fully gluten free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet, and has been certified by the Italian Celiac Association (AIC). As it has a much larger surface area than other pasta types like spaghetti, fettuccine can withstand more creamy sauces and ragùs. Eat with pesto, asparagus and artichoke, or go all out with a milk-braised pork shoulder ragù.

Maltagliati (250G) - Pasta Marilungo

£3.50

Squared, irregularly shaped flat pasta

This pasta is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs both exclusively sourced from Marche, Umbria and Tuscany, are used. Their natural versatility makes them delicious with all types of condiments. They are excellent for first courses, perfect with fish sauces, or with butter and white sauces made from soft cheeses and cream.