We have made our pasta for over 200 years in the town of Gragnano. The town was named for wheat (Grano). Fresh spring water, sunny weather and the nearby sea make this hill the perfect area in all of Italy for making pasta. We are proud of our pasta and know that you will enjoy it. We could boast of the fact that in the 1920s in Italy, Garofalo Pasta had become pasta quality par excellence, so that Mr. Garofalo proudly claimed that books and magazines referred to high- quality Pasta, as Garofalo-type. We could go on listing all the certificates accumulated over time, from being the first pasta factory certified ISO 9001, or all of the technologies that were used in our plants to transform the best semolina into the best pasta possible.