“Pastificio Attilio Mastromauro – Granoro Srl” is based in Corato, in Puglia, a region in the south of Italy known since Roman times as the area where the best durum wheat in Italy and Europe are produced and a traditional production area for pasta made from durum wheat semolina.

Attilio Mastromauro, the descendant of an age-old family of pasta-making industrialists that has produced pasta since the early 20th century, established a new pasta factory of his own that began operating in 1967 under the brand name of Granoro.

Granoro has launched a range of gluten-free pasta, available in different shapes made with corn, rice or quinoa flour, as well as lasagne made with just corn and rice flour, created for those who suffer from gluten intolerance and those who have chosen to eliminate gluten from their diet.

Jagger Fine Foods stocks a range of Granoro gluten free pasta:
Fusilli - made with quinoa flour
Lasagne sheets - made with corn & rice flour
Casarece - made with quinoa flour