Pastificio Garofalo dates back to 1789 when the Gragnano Municipal council gave Michele Garofalo and Salvatore Montella exclusive rights to produce and sell “good quality macaroni”. Today Garofalo blends the artisan spirit of the past with the selection of the best flours prepared with advanced technology, and industrial, export production quantities. The company offers all the traditional Neapolitan formats (and wholemeal and gluten-free versions), giving the pasts substance and weight like the macaroni-makers did back in the day. The company also produces flour, potato gnocchi and 100% Italian extra virgin olive oil. In 2014 the Spanish rice, pasta and sauce multinational Ebro took over 52% of the company shares.

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