In the classic egg version this type of pasta is typical of Romagna cuisine, with Garofalo Cappelletti drawing on tradition and renewing it.
The recipe includes only high-quality durum wheat semolina and water, according to a carefully controlled production chain.
They are bronze drawn and certified as Pasta di Gragnano PGI.
150 Caroline Street South at the Bauer Buildings ( King & Allen )
Waterloo, Ontario
519-741-1437
General email: [email protected]
Mon to Fri: 8:30am - 8:00 pm
Saturday: 8am - 6pm | Sundays: Closed | Special Holiday Hours
