About Garofalo

Garofalo’s pasta factory is located in Gragnano, a small town south of Naples and very close to Pompeii. It is considered the birthplace of pasta. Its history begins in the 16th century in this pleasant town hidden between the sea and the mountains, with its ideal climate for producing and drying pasta. Garofalo dates back to 1700, when for the first time the Municipal Authority of Gragnano granted only to Mr. Garofalo an official license for making and selling pasta. 200 years of experience has been a huge advantage in the development of the Garofalo Signature pasta. Producing pasta in the town of Gragnano, where generations of knowledge, talent, and pride unfold into a quality that is second to none. Second and third generation workers have incorporated decades of knowledge of the art and skill of pasta making with the efficiencies of today’s technology. Garofalo is proud of being the first Italian pasta factory to achieve ISO 9002 Quality System in 1996. For all its operations worldwide, Garofalo is committed to reaching internationally recognized quality standards. These include ISO quality and environment certifications, as well as relevant certifications for organic production. We select the best durum wheat, with the right characteristics, and only the best suppliers, which result in a technical specification with tight parameters. Quality of gluten: checked internally on every batch of Garofalo Signature, using the same Glutomatic equipment as our supplier.Read their story