Handed down by the master pasta of Gragnano, the process of processing of Garofalo pasta has its roots in the precious tradition of our land, but has been enriched over time of each innovation capable of bringing the procedure perfectly. To guide us is always a principle: no compromise on quality.

The brand

"Garofalo was born in 1789 in Gragnano, the homeland of pasta. The climatic conditions of the area, perfect for the drying of the pasta, and the presence of sources that fed the mills, made Gragnano the ideal place for the production of pasta. At the end of the eighteenth century, Mr. Michele Garofalo with Royal Decree obtained the exclusive concession for the production of pasta, as it was considered ""of good workmanship"". Time rewarded the original Garofalo formula, which combines the push to innovation with the unstoppable search for quality. The company thus became an engine of the Gragnanese evolution and to a first industrial factory, in the center of the village, another one has been added in the immediate vicinity. The production grows, and Garofalo expands above all abroad and as private label, until a brand line was launched in Italy in Italy which immediately became a reference for superior quality pasta among consumers. Since 2014, Ebro Foods, a Spanish multinational group that operates in the sectors of rice, pasta and condiments, has entered the company's majority partner in the face of a great investment. Today Garofalo, in addition to being a leader in Italy for quality pasta, exports its products to over eighty countries all over the world: ours is therefore a history of Italian excellence."