Pasta Garofalo was first produced in 1789. It has been considered the quality pasta par excellence since the twenty-year Fascist period. The certifications and technologies in the production facilities are used to transform the best durum wheats into the best possible pasta.

The history of Pasta Garofalo lies entirely in the pasta they make, in knowing how and the constant quest for quality and flavour, in the lines of pasta wrapped in transparent packaging – as transparent as their conviction that knowing how to make pasta is a centuries-old art, the upshot of a story they narrate day by day by what they do and which you can read, every day, in the pasta you eat.



Products Garofalo