Garofalo Pasta was founded in 1789 in Gragnano, Province of Naples, when by Royal Decree, Mr. Garofalo obtained the permit for the production and sale of a “well-made pasta” as well as the right to fine any violators. Since those days, Garofalo Pasta had been synonymous with excellence. So much that books and magazines used to refer to “high quality pasta”as “Garofalo-type” pasta.
The legendary and mystical tradition of Gragnano, a small town 20 miles south of Naples, has always been linked to the production of pasta since the days in which it was part of the “Kingdom of Naples” Its streets, filled with long spaghetti left to dry and sunny roofs of dried short pasta cuts has long been celebrated by writers, poets and historians as the “home of pasta.” No secret ingredients, full disclosure. You can tell simply by looking at our packaging: nothing to hide, everything to share.