Pasta Garofalo was first produced in 1789. Its success lies entirely in the pasta they make and in their vast experience and constant quest for quality and flavour.
Pasta Garofalo originates from Gragnano. With its mills and water springs, Gragnano is ideal in terms of mineral composition for making the pasta mix, combined with its legendary artisan and almost mythical tradition,tied to the production of pasta and 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, Gragnano became known as the “home of pasta”.
Today Pasta Garofala are still using premium ingredients with old methodology but using modern technology to control all pasta production.
Pasta Garofala products can be found in countries all over the world.