Concession for the production and sales of a "well-made pasta" as well as the right to fine any violator.
We could talk to you at length about the moment in the early 1900s, shortly after the construction of the second manufacturing plant, when the Garofalo brothers decided to divide the firm and founded Lucio Garofalo Inc and Alfonso Garofalo Inc, providing so two possible paths for the development of a company that started two centuries earlier.
We could boast of the fact that in the 1920s in Italy, Garofalo Pasta had become pasta quality par excellence, so that Mr. Garofalo proudly claimed that books and magazines referred to "high- quality Pasta, as Garofalo-type".
We could move you with stories like the one of Lucia, the Somali housekeeper of the Garofalo house, that "invested" her savings in pasta to send back to Africa, a continent in which at the times the Garofalo Santa Lucia brand had become synonymous with pasta, both in taste and in the colors of the pack, red and blue.
We could go on listing all the certificates accumulated over time, from being the first pasta factory certified ISO 9001, or all of the technologies that were used in our plants to transform the best semolina into the best pasta possible.
However, we like to think that the story is all in the pasta that we produce: in the knowledge and in the constant search for quality and taste that everyone, from the workers to the CEO, contributes to this project that continues generation after generation.
And what Garofalo Pasta is today, with its new cuts launched in 2002 wrapped in a transparent packaging, is the result of the story we narrate you every day through what we do, and that you can read every day in the pasta you eat.