Garofalo was established in 1789 in Gragnano, the homeland of pasta. The climatic conditions of the area are perfect for drying pasta, and the presence of spring water that fed the mills made Gragnano the ideal place for the production of pasta.  Garofalo dedicates special attention to people’s quality of life, as they are the heart of the company, and to the quality of the environment. Using only superior-quality semolina, obtained from the grinding of the best wheat grown in Italy, Australia and Arizona, Pasta Garofalo surprises you with every bite, because it is truly special.

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