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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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русский
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English
Français
Deutsch
Español
Português
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русский
العربية
中國
Welcome to our web site
Login or Register
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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
Recipe book
Couscous recipes
Home
Recipe book
Other recipes
Couscous recipes
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
Search recipes
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