Pasta Garofalo Becomes the First Pasta Company in the World to Earn “AL DENTE” Certification

New York – Pasta Garofalo, a leader in premium Italian pasta for over two centuries, today announced a significant milestone in its quality journey: it officially obtained the “AL DENTE” certification, issued by Bureau Veritas, an independent organization and global leader in inspection, verification, and certification services.

This is the first product certification specifically dedicated to pasta to introduce a measurable parameter for cooking resistance, one of the most distinctive elements of Italian culinary tradition.

“This achievement represents an important milestone for Pasta Garofalo, as it objectively validates something that has always been central to our identity,” said Massimo Menna, Chief Executive Officer of Pasta Garofalo. “Quality is not just a standard we strive for—it is a value we uphold every day, and we are proud to demonstrate that commitment in an even more tangible way.”

The path leading to the “AL DENTE” certification is deeply rooted in the brand’s heritage and in a long-term commitment to quality and product transparency. Since 2018, Pasta Garofalo began a structured approach to defining and validating pasta authenticity, examining every stage of the process – from the careful selection of raw materials and production variables to the pivotal moment of cooking, where quality and performance are ultimately put to the test.

Through a technical protocol developed by Pasta Garofalo and validated by Bureau Veritas, pasta is assessed on its ability to maintain structure and consistency even beyond the optimal cooking time by measuring firmness under extra-cooking conditions.

The result is an approach that transforms a characteristic traditionally entrusted to sensory evaluation into a verifiable indicator, making one of the product’s most valued qualities measurable, comparable, and repeatable.

A pasta is truly “al dente” when it offers slight resistance when bitten, maintains its structural integrity, and delivers a richer and more balanced taste experience. It is not simply a matter of undercooking, as pasta drained too early is not “al dente”—it is undercooked.

At the same time, the company is developing a distinctive seal dedicated to the certification, with the goal of progressively introducing a logo on its packaging to ensure immediate consumer recognition.

Bureau Veritas, operating globally in inspection, testing, and certification services since 1828, supports companies in demonstrating product and process compliance and reliability, helping to strengthen the trust of consumers and stakeholders.

For the foodservice industry, the certification ensures greater consistency in service and more reliable results. For consumers, it means a product that is more predictable and more resistant even when cooking times are not followed perfectly.

The “AL DENTE” certification will also be at the center of an international communications campaign, with a particular focus on the U.S. market, where quality standards, certifications, and independent verification systems represent a strong driver for value and trust. The initiative further strengthens the brand’s positioning in key global markets.

With this recognition, Pasta Garofalo further establishes its position in the premium pasta market, introducing a new benchmark for the industry and strengthening its ongoing commitment to product innovation.

About Pasta Garofalo

Founded in 1789 in Gragnano, Italy, Pasta Garofalo, a family-owned company, has built a global reputation for producing premium-quality pasta using traditional methods, innovative technology, and exceptional ingredients. Today, Garofalo offers over 100 pasta shapes across classic, whole wheat, gluten-free, and high-protein lines, always staying true to its Italian roots. For more, follow along on Instagram @pastagarofalo.