Garofalo Alla Chittarra is an Italian durum wheat pasta – spaghetti with a porous surface that holds sauce well.
Garofalo is a premium brand in the Italian market. Garofalo was born in 1789 in Gragnano, the homeland of pasta. The area's climatic conditions, ideal for drying pasta, and the presence of spring water that fed the mills, made Gragnano an ideal place for pasta production.
At the end of the 18th century, Mr. Michele Garofalo was granted the exclusive concession to produce pasta by royal decree, as it was considered "well-made." Time has rewarded Garofalo's original formula, which combines a commitment to innovation with an unstoppable pursuit of quality.
The company thus became a driving force behind the evolution of Gragnano, and the first industrial plant in the village center was joined by another in the immediate vicinity. Production grew, and Garofalo expanded primarily abroad and as a private label.
In 2001, a private label line was launched in Italy, immediately becoming a reference point for top-quality pasta among consumers. In 2014, Ebro Foods, a Spanish multinational group operating in the rice, pasta, and spices sectors, entered the company as the majority shareholder after a significant investment.
Today, Garofalo, in addition to being Italy's leader in high-quality pasta, exports its products to over eighty countries worldwide: ours is therefore a story of Italian excellence.
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