We could say that Garofalo Pasta was born in 1789, when by Royal Decree, Mr. Garofalo obtained the concession for the production and sales of a “well-made pasta,” and the right to fine any violators of this enterprise.
We could talk at length about when, in the early 1900s, shortly after the construction of the second manufacturing plant, the Garofalo brothers decided to divide the firm and founded Lucio Garofalo Inc and Alfonso Garofalo Inc, providing two possible paths for the development of a company started two centuries earlier.
We could boast of the fact that in the 1920s in Italy, Garofalo Pasta had become pasta quality par excellence, so that Dottor Garofalo proudly claimed that books and magazines referred to “high- quality Pasta, as Garofalo-type".
We could move you with stories like that of Lucia , the Somali housekeeper of the Garofalo house, that "invested" her savings in pasta to send back to Africa, a continent in which, by then, the Garofalo Santa Lucia brand had become synonymous with pasta, both in taste and in the colors of the pack, red and blue. We could even list all the certificates that, from the first pasta factory certified ISO 9001, we have accumulated over time or all of the technologies that were used in our plants to transform the best semolina into the best possible pasta.
In fact, we like to think that the story of Garofalo Pasta is all in the pasta that we produce, in the knowledge and in the constant search of quality and taste that everyone, from the workers to the CEO, contribute to a project that continues to survive generation after generation.
And that’s Garofalo Pasta today! Furthermore, the new pasta line that launched in 2002 is wrapped in transparent packaging. The packaging is as transparent as our belief that knowing how to make outstanding pasta is an ancient art with its own code of rules. It is the result of an understanding that has been passed from generation to generation and can be tasted in every package of Garofalo Pasta that you eat.