Background
The village of Granarolo, whose name derives from the wheat fields ('grano' in Italian) in the area, has an extremely long history, dating back to when the Etruscans founded Bologna and the first settlers began cultivating cereals.
It was aptly named Bologna's granary, where the world famous tagliatelle are still made by Pastificio Granarolo as carefully and with as much experience as the ancient tradition dictates.
In 1919 Evaristo Girotti opened a bread and pasta shop in the centre of Bologna, in 1939 the Girotti Pastificio moved to Via Nazionale Toscana (later to become Via Augusto Murri). In 1969 the Mattei brothers, Evaristo's grandsons, moved the business to its new site in Granarolo dell'Emilia, and named the factory after the village.

Figures
Pastificio Granarolo S.p.A. is based 7 km from the Bologna by-pass, in Emilia Romagna, and covers an area of 7,000 m2.
The company produces egg pasta and special durum wheat pasta. The daily production is 30 metric tons of dried pasta, 60% of which is made with egg.
The plants are made up of two lines for short pasta and one for pasta made in nest portions.
Pastificio Granarolo regularly exports to Germany, Belgium, Canada, England, Sweden, Switzerland, Brazil, Australia, Japan and Hong Kong.

Products
Granarolo pasta is produced exclusively with high quality durum wheat. The production process makes use of modern equipment and the products are checked by the analysis laboratory.
The factory's most important product is Granarolo Tagliatelle LE DELIZIOSE made with 6 eggs per kg with no added water and obtained from thin pastry that is given extra roughness by using bronze moulds.
The range of shapes includes short pasta to be used with sauce or stock and other specialities such as Garganelli and Strozzapreti Romagnoli, Orecchiette Pugliesi, Gnocchetti Sardi, Trivellini and Gramigna Bolognese. To complete the range various shapes of green pasta are made, with added spinach, and red, or three-colour pasta, with added tomato.
The company's strong points are its vast range of shapes, high quality, quick service and competitive prices.
It distributes directly in Emilia Romagna and both directly and via retailers in the centre and north of Italy.

Quality
Here at Pastificio Granarolo quality takes the top spot.
The high level of technology, checking the production phases, selecting and using the best raw materials allow us to offer a wide range of pasta that does not overcook, has flavour and colour, is rough, thin and gives great results in cooking.

Our egg pasta, typically Bolognese, seems homemade: it looks coarse, handmade and has an irregular shape just like homemade pasta. The flavour is unmistakable and tasty, it has delicate golden shades, is rough and thin to touch. Above all it is genuine, just like you would make for your family, with the same care and attention.
Pastificio Granarolo, thanks to the high care of its production processes, has obtained the UNI EN ISO 9001:2008, BRC and IFS.