Founded in 1789 in Gragnano, Italy, the birthplace of pasta, Pastificio Lucio Garofalo is one of the oldest and most respected pasta producers in the world. Known for its commitment to tradition, quality, and innovation, Garofalo produces pasta using only premium durum wheat semolina and time-honoured techniques, including bronze die extrusion for a superior texture that holds sauce beautifully and delivers consistent cooking performance.
Garofalo holds the prestigious Pasta di Gragnano IGP (Protected Geographical Indication) certification, which guarantees that the pasta is produced exclusively in Gragnano using strictly regulated methods. These include the use of 100% durum wheat semolina, pure local spring water from the Lattari Mountains, bronze die extrusion, and slow drying at low temperatures. IGP status provides full traceability and protects the unique characteristics of Gragnano pasta, offering reassurance, provenance, and quality cues that resonate strongly with discerning consumers.
At the heart of the brand is an exceptional diversity of shapes, from everyday classics to specialist cuts designed to elevate simple dishes. This breadth enables retailers to offer both familiarity and discovery, encouraging trade-up, menu inspiration, and repeat purchase.
The brand’s commitment to quality extends across its wider portfolio, including a well-established gluten-free range made with carefully selected ingredients to deliver excellent taste and performance, without compromise.
Whether on the family table or in gourmet kitchens, Garofalo represents exceptional flavour, craftsmanship, and integrity.