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Garofalo was established in 1789 in Gragnano, the homeland of pasta. The climatic conditions of the area are perfect for drying pasta, and the presence of spring water that fed the mills made Gragnano the idea place for the production of pasta.
Time has rewarded the original formula of Garofalo, which combines a drive for innovation with an unstoppable search for quality. Today, Garofalo is not only a leader in Italy for quality pasta, but an exporter to over 60 countries around the world. Theirs is a story of Italian excellence.
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