Garofalo has been making pasta for over 300 years in Gragnano near Naples in Italy, the home of pasta.

Made from 100% robust desert durum wheat and shaped using a bronze die, Garofalo pasta is known worldwide for its premium taste and texture.

Rustichella d’Abruzzo exclusively uses the best durum wheat semolina, with a higher gluten rate, kneaded with pure mountain water to give unique taste and consistency to the pasta.

The precious bronze dies make the pasta surface rough enough to hold every kind of sauce.

The drying process is carried out slowly and at low temperatures, up to 50 hours and around 35°C, contrarily to the industrial method that is carried out at 90°C for 4/5 hours.

The Tiberino family has been involved in finer foods commerce for four generations, beginning in the late 1800’s when Nicola Tiberino
opened a small shop in the town of Bari in the Puglia region of Italy.

Tiberino’s goal is to allow anybody to easily enjoy a real Italian meal in few minutes.

The best natural ingredients are daily selected and transformed into “good & healthy” meals thanks to an 100% natural dehydration process. All Tiberino Italian dried meals are 100% natural
and suitable for vegetarians and vegans.

Tiberino wide range of ready-to-cook pasta, risotto and soup have no chemical additives, fat, colouring or preservatives.

From 2007 to 2013 Tiberino was very proud to be the very first supplier of Italian meals for ISS (International Space Station) crew.