The history of this format born in Emilia Romagna, known and highly appreciated especially abroad, is rich in historical and culinary anecdotes. Thanks to their particular shape and the stripes on the external surface, Garganelli with egg can be prepared in broth, as many traditional recipes want, combined with some of our full-bodied sauces such as those with Sausage or Olives, or prepared with a vegetable pesto, pine nuts and Pecorino cheese for lovers of a healthy and balanced lifestyle.