We could tell you that Pasta Garofalo was first produced in 1789. We could boast about the fact that Pasta Garofalo has been considered the quality pasta par excellence since the twenty-year Fascist period. We could bore you by listing the certifications and technologies used in our production facilities to transform the best durum wheats into the best possible pasta.
In actual fact, we like to think that the history of Pasta Garofalo lies entirely in the pasta we make, in our know how and constant quest for quality and flavour, in the lines of pasta wrapped in transparent packaging – as transparent as our conviction that knowing how to make pasta is a centuries-old art, the upshot of a story we narrate day by day by what we do and which you can read, every day, in the pasta you eat.
Pasta and Gragnagno
It was an engineer of Ferdinand I who invented the “Bronze Man” to replace the feet of the populace in amalgamating the mix which laid the foundations for the first pasta production facilities to take on an “industrial” dimension and which were located in Gragnano. Gragnano, with its mills and water springs, ideal in terms of mineral composition for making the mix, with its legendary artisan and almost mythical tradition tied to the production of pasta, with its roads lined with long pasta left out to dry and its sunny rooftops covered with drying short pasta, celebrated by writers, poets and historians, became the “home of pasta”.
Over the years, both the district and its professions have changed. But in the gestures of the people, know-how and skills continue to remain as, above all, does a pasta with a flavour and a consistency of 500 years of experience and experiences.
What we have learnt over the centuries has become our artisan intelligence; this has enabled us to develop a technology whereby we are able to control all pasta production phases, from the choice of durum wheat to packaging, which differs according to the type of pasta – pacchero, spaghetto, vermicello. It is in this awareness and with these options that we can consider each shape as a different pasta and not the same pasta with a different shape. As children, we learnt that taste does not deserve an age and that cooking for them is a gesture of love. Hence we decided to launch our “La giostra dei bambini” line.
When we look at our packaging, which is also transparent on the sides, where pasta leaves imperfections and micro fragments that no one has had the courage to show, we believe that it really is worthwhile being transparent. We continue to seek that perfect balance and flavour. As always.
Gente Del Fud- The Project
To rediscover forgotten products and childhood tastes, trying to capture their history and the reason why they are so good; to be sure that with everyone’s contribution, either if it’s big or small, there is another possible way; to discuss different points of view and understand that passion and participation are what bring us together; to eat with who you prefer some spaghetti on the beach on a sunny day, enjoying it all; to think that beauty, art, knowledge and good things are a privilege that needs to be supported. We could have done a manifesto of the Gente del Fud concept but it seemed too much of a formalism, we are Gente del Fud the ones who think that committing in doing the right thing is more important than winning.
Gente del Fud al Salone
Pasta Garofalo is making its return to Salone del Gusto and Terra Madre 2014 as the event’s Official Partner. It will give all visitors to the Turin culinary festival the chance at a first-hand experience of Unforketable, the first video encyclopaedia of taste, created to disseminate a modern interpretation of Italian culinary tradition according to the vision of Niko Romito. Over the five days of the event, visitors will be able to experience the recipes and techniques presented in Unforketable, as prepared by the young chefs from the Niko Romito Formazione school, who will be cooking up at the Garofalo stand some of the recipes illustrated in the multimedia video project shot with the chef from Ristorante Reale. Food bloggers from Gente del Fud will be covering the products and the producers of these preparations, illustrating the ingredients selected with the aim of discovering, and not covering up, flavours thus achieving the centrality of taste. As in previous editions, the Italian pasta maker will be hosting a schedule packed with events: in addition to the eagerly awaited Scialapopolo, during which a dish of freshly prepared pasta with a sauce of olive oil and Parmesan cheese will be offered to the stand’s visitors, the stand is set to greet a large line-up of guests and act as backdrop to presentations and tastings of products in the Gluten Free line and the new Farine Garofalo line.
Is it possible to combine environmental sustainability and zero-km production with uncompromising quality? Pasta Garofalo present the results of an experimental research project conducted in collaboration with the Torre Lama farming institute of the Naples University Federico II on high quality durum wheat in Italy. A presentation will also be given of the savings in terms of environmental impact achieved by using cartons made with paper recycled and reprocessed in the Campania region and the first developments in the research work on producing fully biodegradable packaging.
Garofalo Firma il Cinema
Pasta Garofalo is the Italian pasta synonymous with Italian film. Since 2006, our pasta has been intertwined into various plots on the silver screen: In “Solo un padre” by Luca Lucini we showed how taste is important even for children. In “Commediasexi “ by Alessandro Alatri we captured the essence of the high quality of our pasta. In “Lezioni di Volo” by Francesca Archibugi we traveled around the globe as ambassadors of true Italian taste. In “Ci sta un francese, un inglese ed un napoletano” we proclaimed our love and pride for our birthplace, Gragnano. In “N – Io e Napoleone” by Paolo Virzì we traveled back in time to the reign of Napoleon. In “La cura del Gorilla” we demonstrated how quality pasta can facilitate peace and instill a sense of calm. In “Saturno Contro” by Ferzan Ozpetek we highlighted the importance of how a good meal can be a lasting and beautiful memory. In “Mi fido di te” we showed how pasta can be tremendously fun. In “Notturno Bus” our pasta went for a ride. In “Colpo d’Occhio” we were along side Riccardo Scamarcio and Sergio Rubini.
Garofalo Pasta was the first food producer – pasta or otherwise – to have signed an agreement with the legendary Cinecittà Holding – Istituto Luce, which supported projects of up and coming directors. We proudly collaborated Gianni Canova at IULM, one the most important universities in Italy for cinematography for their Master of Cinema curriculum. This rare Masters program in Italy allows passionate film students to advance their studies so that filmmaking can be their career. We’ve been asked why we’ve invested – and continue to invest – in film and our answer is always simple: Because we love it! We think that Garofalo Pasta has a great story to tell, although we’re certain there are several other greatstories to be told out there. Some think our approach with product placement is simply a marketing ploy but we have a much more holistic view; our contribution to Italian cinema has enabled many others to realize their cinematic aspirations. Our dedication also goes much deeper than simply placing our pasta in geat films. Together with Edo Tagliavini and Fox we co-produced a short film called “l’Alchimia del Gusto.” Our first foray into film production proved so successful that we moved to produce a full length film called “Questione di gusti” with Pappi Corsicato, Ennio Fantastichini and Iaia Forte. These two short films, and others that are in production, speak to our approach in producing and marketing pasta; we always strike a perfect balance between taste and image.
No matter what avenue we choose our mission is always clear: To provide you with the best pasta available. For his third short film Garofalo chose Valeria Golino, awarded with the Nastro d’Argento for this directorial debut, for the first time behind the camera for “Armandino e il Madre” a love story set among the beautiful rooms of a museum of contemporary art in the historic center of Naples (the name of the museum is Madre).The Wholly Family written and directed by Terry Gilliam and Caserta Palace Dream by James McTigue is Garofalo latest short film.
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