Pastificio Attilio Mastromauro - Granoro Srl is based in Corato, in Puglia, a region set in the heart of the south of Italy, an area steeped in history and tradition, acknowledged since time immemorial as an area producing some of the best durum wheat in Italy and Europe.
Established in 1967 by Attilio Mastromauro, Pastificio Granoro is now one of the most important Italian food manufacturers. It produces pasta with the same passion, care and constant quest for the highest quality that it applies to all of its products, many of which are traditionally associated with first course dishes, such as tomatoes, sauces, extra virgin olive oil and pulses. This enables the company to offer excellent quality and typically Italian food products every single day.
TREAT YOURSELF TO THE HIGHEST QUALITY EVERY DAY!
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.