Attilio Mastromauro’s goal has always been to produce pasta of the highest quality. He began his journey and mission to become an industrialist in 1930, in the pasta factory opened by his father Leonardo in the years preceding the First World War.
Granoro Pasta, which is made in more than 150 different formats, is produced using only the highest quality durum wheat semolina, carefully selected and tested, both by the milling companies supplying it and by approved external laboratories. Strict tests are performed: the semolina must meet strict specifications set forth by Granoro: it must come from the heart of the wheat grain, it must be free from bran particles, homogeneous, yellow-gold in colour and the protein content, in particular gluten, must be high in quantity and quality.
