🏭 Granoro

Granoro is a family-run Italian pasta maker based in Corato, Apulia. Its history is tied to the Mastromauro family: Attilio's father Leonardo ran a proto-industrial pasta works, and in 1936 the application of the internal combustion engine automated production. Attilio Mastromauro opened the Granoro pasta factory on 21 January 1967 in the presence of the then Prime Minister Aldo Moro. The company's full name is Pastificio Attilio Mastromauro Granoro; his daughters Marina and Daniela joined the company after their degrees.

Granoro Dedicato is a supply-chain project for durum wheat grown in Apulia (Filiera 100% Puglia); according to the site it involves the pasta factory, 350 farms, two mills and two grain-storage cooperatives. Its lines are Integrale, Gli Speciali, Le Grandi Specialità, all'Uovo and Le Specialità di Grano Arso. The Granoro Bio lines (classic, wholegrain and Cuore Mio) use semolina from organic Italian durum wheat grown mainly in Apulia, Basilicata and Sicily, certified by ICEA.

I Classici offers many traditional Italian shapes made from selected durum wheat semolina. Gli Speciali da Forno are lasagne (semolina, egg made with fresh Italian eggs, and spinach) and cannelloni, which need no pre-cooking. Gluten Free pasta is made from a mixture of corn flour, rice flour and quinoa flour (3%). Gnocchi and chicche are made from steamed fresh Italian potatoes kneaded with durum wheat semolina grown in Italy. Granoro also sells ready sauces, pesto and olive oil.