We could tell you that Pasta Garofalo
was first produced in 1789
. We could boast about the fact that Pasta Garofalo has been considered the quality pasta par excellence since the twenty-year Fascist period. We could bore you by listing the certifications and technologies used in our production facilities to transform the best durum wheats into the best possible pasta.

In actual fact, we like to think that the history of Pasta Garofalo lies entirely in the pasta we make, in our know how and constant quest for quality and flavour, in the lines of pasta wrapped in transparent packaging - as transparent as our conviction that knowing how to make pasta is a centuries-old art, the upshot of a story we narrate day by day by what we do and which you can read, every day, in the pasta you eat.

It was an engineer of Ferdinand I who invented the "Bronze Man" to replace the feet of the populace in amalgamating the mix which laid the foundations for the first pasta production facilities to take on an "industrial" dimension and which were located in Gragnano. Gragnano, with its mills and water springs, ideal in terms of mineral composition for making the mix, with its legendary artisan and almost mythical tradition tied to the production of pasta, with its roads lined with long pasta left out to dry and its sunny rooftops covered with drying short pasta, celebrated by writers, poets and historians, became the "home of pasta".

Over the years, both the district and its professions have changed. But in the gestures of the people, know-how and skills continue to remain as, above all, does a pasta with a flavour and a consistency of 500 years of experience and experiences.

What we have learnt over the centuries has become our artisan intelligence; this has enabled us to develop a technology whereby we are able to control all pasta production phases, from the choice of durum wheat to packaging, which differs according to the type of pasta - pacchero, spaghetto, vermicello. It is in this awareness and with these options that we can consider each shape as a different pasta and not the same pasta with a different shape. As children, we learnt that taste does not deserve an age and that cooking for them is a gesture of love. Hence we decided to launch our
"La giostra dei bambini" line.
When we look at our packaging, which is also transparent on the sides, where pasta leaves imperfections and micro fragments that no one has had the courage to show, we believe that it really is worthwhile being transparent. We continue to seek that perfect balance and flavour. As always.

Pasta Garofalo is the Italian pasta
synonymous with Italian film.

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