We would like to share with you the reasons why you should stock our pasta...
Garofalo is an Italian pasta company, making pasta since 1789 in Gragnano, which is the birthplace of pasta in Italy. Gragnano is very close to Naples, in the Campania region.
Watch the short video above to understand the history of pasta...
Handcrafted for Garofalo does not mean having out dated machines or producing product by hand, but knowledge, modern technology and a sound philosophy of production.
As artisans do, Garofalo carefully control every single aspect of the process until the final result is what they consider the absolute best.
Come and visit us at the Farm Shop and Deli Show on stand H218
Pasta Making the Garofalo Way
Pasta is simply made with water and durum wheat semolina.
You can’t produce excellent pasta if the best wheat is not used.
It is the quality and quantity of gluten present primarily that determines the quality of the wheat.
Garofalo only use high quality durum wheat semolina that meets strictly controlled criteria.
Once the paste is formed, it is extruded through a traditional bronze die.
The pasta then has to be dried. The temperature of the drying process and the time it takes is critical and controlled for the high quality of the final product.
The brand is well received by consumers for its taste and texture, remaining al dente once cooked.
Garofalo’s 5 Signature Pasta Ranges
Traditional Pasta
Organic Traditional Pasta
Organic Whole Wheat Pasta
Gluten Free Pasta
La Giostra dei Bambini our Children’s Organic Pasta
Do you know your Casarecce from your Spaghetti Alla Chitarra? Garofalo’s Catalogue details all the shapes and ranges available – browse the catalogue HERE.
Why Stock Garofalo?
Come and visit us at the Farm Shop and Deli Show on stand H218
