For the preparation of the delicacies do not use any additional ingredients and spices, only sea salt. This is one of the Parma ham differences from Prosciutto, the production of which can be used spices. The another one is in animal feed. The pigs for Parma ham are especially strictly fed in Italy: selected grains, chestnuts and whey left over from the production of Parmesan cheese.
Penne is an extruded type of pasta with cylinder-shaped pieces, their ends cut at a bias. Penne is the plural form of the Italian penna (meaning feather but pen as well). When this format was created, it was intended to imitate the then-ubiquitous fountain pen's steel nibs.
Penne is traditionally cooked al dente and its shape makes it particularly adapted for sauces, such as pesto, marinara, or arrabbiata.
It is a Green, fresh, clean and fragrant olive oil. Tasting notes of tomato, tomato plant, herbs and green wheat, green almond and green banana. Floral touch that reminds us of thyme. Balanced and harmonious structure.
Special for salad dressings, tomato soup, gazpacho, cured ham and cheeses, grilled meats.
Very similar to medium-sized paccheri and with a ridged surface, Garofalo Gigantoni enhance both simple flavours and more elaborate recipes. Rough on the outside thanks to the bronze drawing, Garofalo Gigantoni are a Pasta di Gragnano PGI with a consistency that is easily recognised in the mouth. They are perfect for stuffing and baking.