The Project

To rediscover forgotten products and childhood tastes, trying to capture their history and the reason why they are so good; to be sure that with everyone’s contribution, either if it’s big or small, there is another possible way; to discuss different points of view and understand that passion and participation are what bring us together; to eat with who you prefer some spaghetti on the beach on a sunny day, enjoying it all; to think that beauty, art, knowledge and good things are a privilege that needs to be supported. We could have done a manifesto of the Gente del Fud concept but it seemed too much of a formalism, we are Gente del Fud the ones who think that committing in doing the right thing is more important than winning.

Mi sento Gente del Fud
Massimo Menna, Pastificio Garofalo

Gente del Fud al Salone

Pasta Garofalo is making its return to Salone del Gusto and Terra Madre 2014 as the event’s Official Partner. It will give all visitors to the Turin culinary festival the chance at a first-hand experience of Unforketable, the first video encyclopaedia of taste, created to disseminate a modern interpretation of Italian culinary tradition according to the vision of Niko Romito. Over the five days of the event, visitors will be able to experience the recipes and techniques presented in Unforketable, as prepared by the young chefs from the Niko Romito Formazione school, who will be cooking up at the Garofalo stand some of the recipes illustrated in the multimedia video project shot with the chef from Ristorante Reale. Food bloggers from Gente del Fud will be covering the products and the producers of these preparations, illustrating the ingredients selected with the aim of discovering, and not covering up, flavours thus achieving the centrality of taste. As in previous editions, the Italian pasta maker will be hosting a schedule packed with events: in addition to the eagerly awaited Scialapopolo, during which a dish of freshly prepared pasta with a sauce of olive oil and Parmesan cheese will be offered to the stand’s visitors, the stand is set to greet a large line-up of guests and act as backdrop to presentations and tastings of products in the Gluten Free line and the new Farine Garofalo line.


Is it possible to combine environmental sustainability and zero-km production with uncompromising quality? Pasta Garofalo present the results of an experimental research project conducted in collaboration with the Torre Lama farming institute of the Naples University Federico II on high quality durum wheat in Italy. A presentation will also be given of the savings in terms of environmental impact achieved by using cartons made with paper recycled and reprocessed in the Campania region and the first developments in the research work on producing fully biodegradable packaging.


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