Pasta Garofalo

Pasta Garofalo is a premier Italian pasta brand with a legacy dating back to 1789 in Gragnano, often hailed as the birthplace of pasta. The brand's heritage is deeply rooted in the unique microclimate of the Gragnano region, which provides the ideal conditions for drying pasta naturally. Historically, the company grew through generations of local expertise, eventually becoming a global symbol of high-quality durum wheat semolina production.

In 2014, the Spanish multinational Ebro Foods acquired a majority stake (52%) in Pastificio Lucio Garofalo S.p.A., though the production remains firmly situated in Gragnano, Italy. This partnership allowed the brand to expand its reach across international markets while maintaining its traditional 'Premium' positioning. The brand continues to emphasize its bronze-die extrusion process, which results in a porous texture that perfectly captures sauces.