Originally from Rome and now on the tables of every Italian, Garofalo Rigatoni are perfect for meat sauces or baked pasta recipes. The thickness, consistent dimensions and ridges give character to this shape of Pasta di Gragnano PGI: bronze drawn, resistant and always al dente.

Garofalo Stelline is a small, star-shaped pasta known as "pastina" in Italy. It's often used in broths and soups, and is a popular choice for children due to its appealing shape and ease of eating. The pasta is crafted from high-quality durum wheat semolina, ensuring a firm texture and good flavor retention, and its porous surface helps it adhere to sauces and broths.

Giuseppe Cocco Penne Rigate is a ridged, tube-shaped pasta made from premium durum wheat semolina and fresh spring water, produced using traditional Italian methods like bronze dies and slow-drying. The "rigate" (ridged) texture is designed to hold sauces, making it ideal for dishes with tomato, meat, vegetable, or cream sauces. This method, originating from the Cocco family's heritage in Abruzzo, results in an authentic pasta with a firm texture and rich flavor.