Icons of Eataly: Pasta Garofalo

Icons of Eataly: From May 12th to May 21st, join us in celebrating Italy's most beloved dish, pasta! Eat, shop, and learn about this icon of Italian cuisine with a series of classes, events, special menus, market experiences and more!

About this Event: join us at Eataly Downtown and taste the true Italian quality of pasta! Get ready to fall in love with its flavor and to be surprised one more time! 

About Chef Giuseppe Marrone: Chef Giuseppe Marrone grew up being inspired by his land, the values of his family, and the authentic Neapolitan cuisine of his mother and grandmother. Giuseppe spent his formative years at the world-renowned IPSSAR “Angelo Celletti” Culinary School in Formia, right outside of Naples, where he learned the mastery of Italian and Mediterranean cuisine from some of the most famous Southern Italian chefs, including Chef Gualtiero Marchesi and Valentino Marcattilii. 

After graduating from the esteemed school, Giuseppe started his apprenticeship at the famed restaurant of San Domenico in Imola, working under the guidance of the master Italian Chef Gualtiero Marchesi. That marked the beginning of an exciting international career that saw him working at some of the best restaurants in the world with world-renowned chefs, including “The K” Restaurant at the Kulm Hotel in St. Moritz with Executive Chef Hans Nussbaumer, The Ritz Hotel in London with Executive Chef John Williams and NYC’s own Le Cirque with the Maccioni Family. Giuseppe also spent a Summer working as George Clooney’s private chef in Lago Di Como, planning and executing some of his most exclusive dinner parties. 

While in NYC, Giuseppe also played a pivotal role in developing and promoting the famous CookApp, an app allowing chefs to turn their homes into pop-up restaurants. In 2012, Giuseppe opened his first restaurant in NYC called Forno Rosso, where he quickly made a name for himself in the New York restaurant scene. Thanks to his uncompromised dedication to the best culinary creations and excellent service, he earned praise and recognition in The New York Times, The New York Post, The NY Daily News – among other top media – and made Forno Rosso one of the most successful restaurants in Brooklyn.

About Pasta Garofalo: Garofalo was established in 1789 in Gragnano, the homeland of pasta. The climatic conditions of the area are perfect for drying pasta, and the presence of spring water that fed the mills made Gragnano the ideal place for the production of pasta.
At the end of the eighteenth century, with a Royal Decree Michele Garofalo obtained the exclusive concession for the production of pasta, as it was considered “well made”.
Time has rewarded the original formula of Garofalo, which combines a drive for innovation with an unstoppable search for quality. The company has thus become an engine of Gragnano evolution, and in addition to its first industrial plant in the centre of the town, another was added in the immediate vicinity.
The production grew, and Garofalo expanded mainly abroad and as a private label, until a brand line was launched in Italy in 2001 that immediately became a benchmark for superior-quality pasta among consumers.
Ebro Foods, a Spanish multinational group operating in the rice, pasta and condiments sectors, joined the company as a majority shareholder with a large investment in 2014.
Besides being a leader in Italy for quality pasta, today Garofalo exports its products to over sixty countries around the world: ours is therefore a story of Italian excellence.