Calamarata, with its thick, ring-like shape reminiscent of calamari, brings a coastal elegance to your table. The high-quality durum wheat semolina adds an exceptional boost of flavor and tradition. Calamarata pairs beautifully with seafood sauces or robust ragù, making it an excellent choice for creating rich, memorable dishes. Garofalo is an Italian company specializing in the production of pasta. Based in Gragnano in the province of Naples, the company was founded in 1789 and since then Garofalo has been synonymous with excellence and a passion for creating exceptional food experiences. Today, Garofalo combines artisan tradition, modern technology and a sound philosophy of production to produce premium quality pasta, carefully controlled at every aspect of the process until the final result is what we consider the absolute best pasta. We take pride in transforming the rich heritage of Gragnano into a modern masterpiece. Garofalo’s unmistakable identity is celebrated not only in Italy but around the world. Our commitment to quality is unwavering, driven by a team of experts who pour their knowledge, care, and dedication into every batch. Garofalo makes its premium Italian pasta with only one ingredient, durum wheat semolina. You can’t produce excellent pasta if the best wheat is not used. We only choose wheat that, in addition to a specific gluten level, offers a particular color, cleanliness and flavor. These qualities are essential to give Pasta Garofalo its distinctive character. Garofalo pasta has a rough porous surface due to the dough passing through a bronze die to form each shape, allowing the sauce to stick and absorb into the cooked pasta. Garofalo presents its premium product in transparent packaging, making it instantly recognizable on the shelf with the philosophy there is nothing to hide and everything to share, and with the belief that high quality pasta is beautiful to look at.
From the brand Garofalo Pasta History Garofalo was founded in 1789 in Gragnano, a town ideal for pasta-making thanks to its climate and spring water. Over time, the company grew through a blend of tradition, innovation, and quality. In 2001, it launched its own brand in Italy, quickly becoming a benchmark for premium pasta. Ebro Foods became the majority shareholder in 2014. Today, Garofalo is a symbol of Italian excellence, exporting to over 60 countries worldwide.
