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THE WORLD OF GRANORO
THE PASTA FACTORY The history of the pasta factory Granoro today The Territory High-quality production QUALITY CERTIFICATIONS Selecting the raw materials and kneading The dies and the extrusion process Drying Gluten and starch The “right thickness and right cooking time” The dies used by Granoro are made to Attilio’s design An excellent yield How to recognise good quality pasta OUR WHEAT Communication Granoro on TV Granoro on the radio History Communication Communication Today Granoro on Eataly Points of sale
Products
Formati Normali Long Pasta Short pasta Small pasta Formati Normali in 1 kg packs “DUE MINUTI” SPAGHETTI "due minuti" Range Gli Speciali Semola Bronze extruded Short pasta Small pasta Nests For baking I Freschi specalita Le Specialità di Attilio Bronze extruded Long Pasta Short pasta For baking Le Specialità di Attilio: Burnt Wheat Pasta All shapes Egg pasta Egg pasta nests Small pasta Sfoglia Antica All shapes Organic Range Semolina pasta produced from Organic Agriculture Organic whole wheat pasta Linea Rossa and Extra Virgin Olive Oil produced from organic agriculture Farro Senatore Cappelli Cuore Mio All shapes Dedicato Range Bronze extruded Pasta Extra Virgin Olive Oil Pulses Linea Rossa Gluten Free New Pasta Baked products Gnocchi (dumplings) The Rosso Cuoco range All shapes Condiments and Ready-Made Pasta Sauces Ready-Made Sauces Condiments Pulses Pulses in jars Canned pulses Couscous All shapes Linea Bianca and Cestino delle Delizie Linea Bianca Cestino delle Delizie Biscuits New Biscuits Granoro Box Sets Scatola 50° Anniversario FAQ: frequently asked questions Pasta Egg pasta Linea Bianca range Extra Virgin Olive Oil
Food Service
How to cook pasta – advice for chefs Pasta Grandi Cuochi standard pasta shapes Grandi Cuochi special semolina pasta SEMOLINA PASTA PRODUCED FROM ORGANIC AGRICULTURE All Shapes
Recipe book
Video recipes Video recipes with Quick Cooking pasta shapes Video recipes from our Food Bloggers Granoro in Cucina: Andy Luotto Granoro in Cucina: Andy Luotto and Marina Mastromauro Granoro in Cucina: Andy Luotto and the home cooks Show Cooking with the chef Antonella Ricci How to cook pasta Le videoricette di Valerio Braschi Granoro’s traditional recipes Recipes from Marina Mastromauro Granoro’s recipes Other recipes Le Ricette con le Specialità di Attilio Rice recipes Couscous recipes Potato gnocchi and gnocchetti recipes Recipes from our Food Bloggers Le ricette degli chef stellati Chefs who have chosen Granoro Pasta Antonella Ricci Peppe Zullo Le ricette d'autore Valerio Braschi Le ricette del Food Mentor Marco Bianchi E-books Recipes from “Ripartiamo dalla pasta” 1st Edition 2012 2nd Edition 2013 Cuore Mio Recipes
Promotions
Points collection
Press
News and Events Press reviews Magazine
Gallery
Granoro in the world THE SIGILLO D'ORO AWARDED TO CAV. ATTILIO MASTROMAURO
Granostalgia
Cristiano Carriero Storie Marianna Colasanto Le Storie Alessandro Piemontese Le storie Manuela Vitulli Le storie Marco Napoletano Le Storie Michela De Matteis Le storie Fabio Fanelli Le storie Luisa Ruggiero Le storie Antonello Minoia Le storie Sara Buonsanti Storie Massimiliano Cavallo Le storie

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THE WORLD OF GRANORO
- THE PASTA FACTORY
  
  The history of the pasta factory
  
  Granoro today
  
  The Territory
  High-quality production
  
  QUALITY CERTIFICATIONS
  
  Selecting the raw materials and kneading
  
  The dies and the extrusion process
  
  Drying
  
  Gluten and starch
  
  The “right thickness and right cooking time”
  
  The dies used by Granoro are made to Attilio’s design
  
  An excellent yield
  
  How to recognise good quality pasta
  
  OUR WHEAT
  Communication
  
  Granoro on TV
  
  Granoro on the radio
  
  History Communication
  
  Communication Today
  Granoro on Eataly
  
  Points of sale
Products
- Formati Normali
  
  Long Pasta
  
  Short pasta
  
  Small pasta
  
  Formati Normali in 1 kg packs
  “DUE MINUTI” SPAGHETTI
  
  "due minuti" Range
  Gli Speciali Semola Bronze extruded
  
  Short pasta
  
  Small pasta
  
  Nests
  
  For baking
  
  I Freschi specalita
  Le Specialità di Attilio Bronze extruded
  
  Long Pasta
  
  Short pasta
  
  For baking
  Le Specialità di Attilio: Burnt Wheat Pasta
  
  All shapes
  Egg pasta
  
  Egg pasta nests
  
  Small pasta
  Sfoglia Antica
  
  All shapes
  Organic Range
  
  Semolina pasta produced from Organic Agriculture
  
  Organic whole wheat pasta
  
  Linea Rossa and Extra Virgin Olive Oil produced from organic agriculture
  
  Farro
  
  Senatore Cappelli
  Cuore Mio
  
  All shapes
  Dedicato Range Bronze extruded
  
  Pasta
  
  Extra Virgin Olive Oil
  
  Pulses
  
  Linea Rossa
  Gluten Free New
  
  Pasta
  
  Baked products
  
  Gnocchi (dumplings)
  The Rosso Cuoco range
  
  All shapes
  Condiments and Ready-Made Pasta Sauces
  
  Ready-Made Sauces
  
  Condiments
  Pulses
  
  Pulses in jars
  
  Canned pulses
  Couscous
  
  All shapes
  Linea Bianca and Cestino delle Delizie
  
  Linea Bianca
  
  Cestino delle Delizie
  Biscuits New
  
  Biscuits
  Granoro Box Sets
  Scatola 50° Anniversario
  FAQ: frequently asked questions
  
  Pasta
  
  Egg pasta
  
  Linea Bianca range
  
  Extra Virgin Olive Oil
Food Service
- How to cook pasta – advice for chefs
  Pasta
  
  Grandi Cuochi standard pasta shapes
  
  Grandi Cuochi special semolina pasta
  
  SEMOLINA PASTA PRODUCED FROM ORGANIC AGRICULTURE
  All Shapes
Recipe book
- Video recipes
  
  Video recipes with Quick Cooking pasta shapes
  
  Video recipes from our Food Bloggers
  
  Granoro in Cucina: Andy Luotto
  
  Granoro in Cucina: Andy Luotto and Marina Mastromauro
  
  Granoro in Cucina: Andy Luotto and the home cooks
  
  Show Cooking with the chef Antonella Ricci
  
  How to cook pasta
  
  Le videoricette di Valerio Braschi
  Granoro’s traditional recipes
  
  Recipes from Marina Mastromauro
  
  Granoro’s recipes
  Other recipes
  
  Le Ricette con le Specialità di Attilio
  
  Rice recipes
  
  Couscous recipes
  
  Potato gnocchi and gnocchetti recipes
  
  Recipes from our Food Bloggers
  
  Le ricette degli chef stellati
  Chefs who have chosen Granoro Pasta
  
  Antonella Ricci
  
  Peppe Zullo
  Le ricette d'autore
  
  Valerio Braschi
  
  Le ricette del Food Mentor Marco Bianchi
  E-books
  Recipes from “Ripartiamo dalla pasta”
  
  1st Edition 2012
  
  2nd Edition 2013
  Cuore Mio Recipes
Promotions
- Points collection
Press
- News and Events
  
  Press reviews
  
  Magazine
Gallery
- Granoro in the world
  
  THE SIGILLO D'ORO AWARDED TO CAV. ATTILIO MASTROMAURO
Granostalgia
- Cristiano Carriero
  
  Storie
  Marianna Colasanto
  
  Le Storie
  Alessandro Piemontese
  
  Le storie
  Manuela Vitulli
  
  Le storie
  Marco Napoletano
  
  Le Storie
  Michela De Matteis
  
  Le storie
  Fabio Fanelli
  
  Le storie
  Luisa Ruggiero
  
  Le storie
  Antonello Minoia
  
  Le storie
  Sara Buonsanti
  
  Storie
  Massimiliano Cavallo
  
  Le storie

Granostalgia

Le storie

Home Granostalgia Massimiliano Cavallo Le storie

Cristiano Carriero

Storie

Marianna Colasanto

Le Storie

Alessandro Piemontese

Le storie

Manuela Vitulli

Le storie

Marco Napoletano

Le Storie

Michela De Matteis

Le storie

Le storie

Le storie

Antonello Minoia

Le storie

Storie

Massimiliano Cavallo

Le storie

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