The pasta makers of Garofalo have been creating traditional pasta noodles in Gragnano, Italy’s pasta-crafting capital, for centuries. Using the region’s natural resources, from soil to sun, they developed a high quality, durum semolina pasta that has become a beloved brand, both in Italy and abroad. The company has adjusted to modern dietary concerns and now offers both whole wheat and gluten-free pasta varieties.
A History of Pasta Tied to the Land
In 1789, the Garofalo family received royal permission from the King of Naples to set up a pasta shop. They developed two unique factories, one for making short pasta and the other for making long pasta noodles, and overtime their pasta brand became well known throughout Italy for its tender texture. Today Garofalo pasta is eaten in more than 60 countries. Quality is guaranteed through the use of the traditional Gragnano bronze casting methods mixed with modern factory conveniences and a commitment to environmental sustainability. The majority of their packaging comes from recycled paper and the factories run by natural gas, which reduced CO2 emissions by 958 metric tons in 2018 alone.
