Garofalo

Garofalo is a pasta maker in Gragnano, a town in the province of Naples (Campania). According to the company, it was founded in Gragnano in 1789; it calls the town the home of pasta, because the local climate suited drying and spring water fed the mills. In the late 18th century Michele Garofalo obtained an exclusive concession to produce pasta by royal decree. Since 2014 the Spanish group Ebro Foods has been the majority partner of the company.

The core of the range is Pasta di Semola di Grano Duro, sold as Pasta di Gragnano PGI and described by the company as bronze-drawn. According to the product page for spaghetti No. 9, the only ingredient is durum wheat semolina; the wheat is grown in EU and non-EU countries, it is milled in Italy and the cooking time is 10 minutes. Shapes carry numbers: spaghetti No. 9, linguine No. 12, bucatini No. 14, rigatoni No. 35 and fusilli No. 63, alongside special shapes such as the Spaghettone Gragnanese XXL, calamarata and paccheri, and pastina for soups.

Other ranges are Strapasta, a pasta with more fibre and protein; Pasta Integrale Biologica, organic wholegrain pasta; Pasta Senza Glutine, gluten-free pasta; and La Giostra dei Bambini, an organic line for children made from organic semolina of Italian durum wheat. Garofalo also makes fresh pasta, filled (Pasta Fresca Ripiena) and drawn (Pasta Fresca Trafilata, for example scialatielli, orecchiette and trofie), as well as potato gnocchi and chicche. The company also sells couscous, flours and semolina, and extra virgin olive oil.