Garofalo Pasta is produced in Gragnano, near Naples in the South of Italy. Since the 1500s, Gragnano, with the right wind, humidity and sun, has been the ideal place for drying pasta, the most delicate phase in pasta production. Its mills, springs and legendary artisanal traditions, celebrated by poets and historians, have made the city the "homeland of pasta". The Garofalo brand's history dates back to 1789 in Gragnano when, by Royal Decree, Mr. Garofalo obtained the official license for making and selling "well-made pasta". Since those days, Garofalo Pasta had been synonymous with excellence. The "Pasta di Gragnano" is the only dry pasta variety recognized by the European Commission as an IGP and Pastificio Lucio Garofalo is the biggest producer of dry pasta (both IGP, and non-IGP) in Gragnano.
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