QUALITY AND TRANSPARENCY
The best and most suitable wheat for the processing of Pasta Garofalo is produced in various geographical areas of the world, from Italy to the hot and dry areas of Arizona and Australia. We only select species with excellent characteristics, and subject them to strict controls.
DISCOVER THE RAW MATERIAL
OF YOUR PASTA
Enter the expiry date you will find on the back of your pasta package to gain access to all the information on the semolina used to make it. In particular, you can find out about its provenance and physico-chemical, microbiological and health and hygiene properties.
Because perfect pasta is an exact science.
Enter the expiry date you will find on the back of your pasta package*.