Garofalo, a saga about Pasta di Gragnano

Raphaële Marchal takes you on a discovery of the cradle of pasta in Italy Garofalo

Walk in the footsteps of Raphaële Marchal. The culinary columnist takes you on a discovery of Gragnano, the cradle of pasta in Italy! A story to savor over the episodes of the Saga di Pasta series, broadcast on My Canal.

Gragnano, the cradle of pasta

South of Naples, the Italian city of Gragnano is the historic cradle of pasta. In 2013, this exceptional product even
obtained recognition for its pastry know-how with the IGP Pasta di Gragnano. A geographical anchorage that the historian specializing in Gragnano, Giuseppe di Massa, deciphers in the first episode of the Saga di Pasta series. “The proximity of the sea, the reliefs of the Lattari Mountains that surround the city create optimal conditions for drying pasta outdoors. The spring water, which comes from the Lattari Mountains, brings a unique character to Pasta di Gragnano IGP. And Garofalo, master pastry chef since 1789, has largely contributed to the recognition of Gragnano’s know-how throughout the world,” he explains.

A family story

In the second episode of Saga di Pasta, we discover the family history of pasta in Italy. Massimo Menna, pastry master and CEO of Garofalo, nicknamed “ lo spirito della pasta », is the guarantor of a know-how transmitted from father to son since 1789. « What makes pasta di Gragnano the best in the world is the quality of the water in Gragnano, the choice of durum wheat from the best sources, the use of bronze molds and the delicate drying of the pasta. Without forgetting our family, Garofalo, who has relayed the pillars of manufacture over the centuries. “.

The secrets of al dente pasta

Whether served as a primi piatti or a main course, Italian pasta is always cooked al dente! A cooking method that follows the rule: 1 liter of water, 100 g of pasta, 10 g of salt. But the famous al dente is also allowed by the manufacturing process. “ At Garofalo, raw materials from the best sources are combined with the brand’s know-how. The resistance and elasticity of our pasta are carefully tested to guarantee excellent resistance to cooking “, explains Gianni Schisa, operational director of Garofalo.

Italian pasta is always cooked al dente ©Raphaële Marchal – Instagram account: enrangdoignons

Probably the most beautiful pasta

Did you know ? There are over a hundred varieties of pasta in Italy. Those of the Garofalo brand, with a studied design, are inspired by nature and their sophisticated shapes allow stunning dressings. “ The Conchiglioni, for example, reproduce the silhouette of seashells with the stripes of their shell explains Rosanna Mainardi, Quality Manager at Garofalo.

Discover the Saga di Pasta here:


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