Granoro has its roots in the history of the Mastromauro family. Over time, that feeling of belonging and that sharing of joy and daily challenges which intertmingle with the events of over a century of Italian history has remained intact.


1900: one had to start from something

Leonardo Mastromauro, Attilio’s father, started a rudimentary pasta production plant, outdoors, with wooden logs to act as arms for the engine and a donkey to put the strength into it. The dough was produced step by step, at marked rhythms, like a dance, and Attilio, at the age of six, was already making his contribution.


1921: Corato – New York

Seven-and-a-half years old and full of emotions and hope, little Attilio set sail aboard the “Guglielmo Pierce” to discover the new world. Desire to act and feel like architects of the future, this is America, it is immense, and Attilio fully embraced this feeling of responsibility that was to accompany him over time.


The 1930s: The return to Italy and the internal combustion engine

  1. “Come back home” wrote Leonardo to the rest of the family. He anticipated the return trip and initiative supported him. The “white art” of pasta-making in Southern Italy was by then a reality and the Mastromauros started up again with an avant-garde production plant whose example of scientificity was in the final phase of production, drying, to which the young Attilio made substantial changes to improve quantity and quality and to enhance the “gold of the Tavoliere” (the large flat area of Puglia). Pasta is popular, in great demand, and in 1936 the internal combustion engine arrived to independently produce electricity and further speed up the process.


The 1950s

The urgency in Italy was to “make a comeback” after the great conflict and the Mastromauro family was not to be caught unprepared. The pasta factory moved, expanded and started the first plants for mechanized production. A lot of pasta was produced every day, from morning to night and attention to detail was the factor that mattered most of all.

To the pain of the loss of his father Leonardo, Attilio contrasted the joy of his marriage to Chiara and the birth of their children, Marina and Daniela.

The closeness of “his” women was to be a mainstay of his actions


Granoro comes to life



The turning point. Attilio set up his own business, with the support of Chiara, and on January 21st, 1967 in the presence of the Prime Minister Aldo Moro, he gave life to Granoro. Automated production systems, two production lines, no hesitation. The challenge of innovation and investment in the future of those who know they are taking a leap in the dark, but have what it takes to do so. Two years later a second warehouse was built, the company was growing, but without losing that imprinting of a large family that lives surrounded by extraordinarily modern machinery and layouts.

I just feel like a very inventive thinker and I believe this is my strength

Attilio Mastromauro (1913-2015)


The renewal of the systems

In 1970 the production systems were renovated. A factory building was constructed that had a surface double that of the old factory, and new lines were created, including pasta in semolina nests and egg pasta. In 1972 a new production line for short cut pasta was added. Also during those years, the factory was equipped with a modern packaging system that speeded up the carton packaging process.

The first advertising campaigns

Starting from the early seventies, Granoro began its first advertising campaigns. Attilio Mastromauro himself took care of the image of the factory, just as he personally took care of the production, meticulously checking its quality. Soon the production, which initially reached 50 quintals per day, reached 700 quintals.


The 1980s: girl power!

There is a pink feeling that envelopes the story of Granoro. Not only Chiara, the pillar, but also Marina and Daniela Mastromauro joined the company after taking their degree. This feminine trait is perceptible in the attention to detail and in the view of the world that is necessary in order to have the right impetus.

1984: Two new production lines

In 1984, the old systems and various formats were dismantled and two new lines were installed, which are still in operation today.


The 90s: Quality and attention to the consumer first of all

Years of intense work and great satisfaction. The awards appear one after another: Market Espresso, Pratica, Corriere della Sera and other press organisations recognise the brand as a guarantee of high quality.

“… The best ever. The cooking time is perfect, the consistency is ideal, the level of stickiness is excellent, the flavour is exquisite, the porosity is good and the colour is right … “- Pratica, Feb. 1993


The company plans focused on very specific standards and as a result, ISO, EMAS, IFS, BRC quality certifications, etc. were obtained. While attention was being paid to the Mediterranean Diet as an example of wholesomeness and completeness, Italy and its pasta became its flagship throughout the world.

1992: renovation of the production systems

In 1992 there was a renovation of the short cut pasta production systems with the use of technologies that for the time appeared to be state-of-the-art. “In starting up the new production system – Attilio Mastromauro himself would recall in an interview – I found that after drying, the pasta was a little dark and did not have that straw- yellow colour as per the supply contract. […]

I suggested that the owner, who was a mechanical engineer, and his four engineers, should introduce some improvements: the results were excellent because the pasta returned to its original brilliant colour”.

1998: BioGranoro produced with 100% organic wheat

The “culture of healthy eating” has always been the foundation of Pastificio Granoro’s most profound ethical principles and values. The company’s efforts in researching new production technologies have never lost sight of the cardinal principle of all company production: to offer the consumer quality products for a healthy diet.


The New Millennium: Granoro pasta becomes increasingly international

Granoro pasta packaged in the Corato plant passed from the heat of the machinery to the boxes ready to explore the world: in those years regular deliveries increased exponentially to Brazil, Australia, Canada, the USA, Japan, China, as well as all over Europe, with Germany, England and Russia, but also in the smallest village of France. A continuous cycle that radiated from Puglia to almost every destination, a stream of cartons that could be seen passing through the Granoro warehouses hour after hour, step by step.

Let’s not stop here, let’s season it with sauces!

In the early 2000s, Granoro lines were further enriched: ready-made sauces, simple, with olives, all’arrabbiata (tomato sauce spiced with hot peppers), porcini mushrooms … A quick, practical and tasty way to enrich pasta, made from tomatoes and vegetables grown in Italy and processed fresh within a few hours of harvesting to guarantee intense quality and flavour.


It’s time for good oil … and “Attilio’s Specialties”

Granoro Bio EVO (organic extra virgin olive oil) oil was born, obtained from olives of the “Coratina” variety, a cultivar typical of the hinterland of our Corato, from which it takes its name. Hand-picked fruits, pressed with millstones and cold-pressed oil.

In the same year, the line called “Le Specialità di Attilio” (Attilio’s Specialties) was born, dedicated to the founder of the pasta factory, a quality line, pasta shapes created via rough extrusion, produced with superior quality durum wheat semolina with 14.50% protein, which allowed Granoro to enter the world of haute cuisine.


Ties to the land, Granoro legumes

The production of our legumes began, all selected for their flavour, uniformity of colour, size and ripeness. Boiled au naturel, slightly salted, with less than 1% content.


It is always a matter of the heart

In line with the attention to health and to a healthy diet and collaboration with research institutes, the “Cuore Mio Bio” line was born in 2010, produced by mixing raw materials 100% grown in Italy via organic farming, using quality durum wheat semolina with the flour of a particular barley cultivar, with a high content of beta-glucan, a soluble fibre that helps to reduce the level of cholesterol in the blood.





Dedicato is the result of a long process of hard work, a journey made up of people, who together shared ideas, visions, committed themselves and worked towards a common goal: producing QUALITY DURUM WHEAT from which to obtain an excellent completely-Apulian pasta … from the field to the table.

Our tradition is closely linked to the territory. With the Dedicato project we want to help the direct link strengthen between farmers and consumers, based on sharing values such as respect for the environment, the revival of tradition, the genuineness of Apulian products.

Marina Mastromauro (CEO of Pastificio Granoro)


Wholemeal and organic … and good

The attention to the respect for quality nutrition was confirmed with the birth of the “BIO” (organic) wholemeal pasta, only Italian wheat, stone hulled, ground whole with wheat germ.


Gold Seal for Attilio Mastromauro

For his constant research on product innovation as well as on process innovation, in May 2014 Attilio Mastromauro was awarded the Gold Seal from the University of Bari, which is named after Moro himself.

Scuola Superiore Sant’Anna Pisa

Research bears fruit

The results of the research begun in 2012, funded by Granoro and carried out by the Institute of Life Sciences of the Sant’Anna School of Pisa with the aim of thoroughly investigating the functional properties of pasta enriched with barley beta-glucans, were presented at the Congress of the European Society of Cardiology in Barcelona and then in the scientific journal “Journal of Cellular and Molecular Medicine”. The contribution of beta-glucans can help people “repair” their heart. Cuore Mio Bio is good for you and grows!


Two-minute Spaghetti

In 2015, 2-minute spaghetti was created, drawing patented by Granoro, to obtain a pasta format, Spaghetti, with a completely original section.



Attilio mastromauro, founder and soul of granoro, passed away

He continued going to the company premises almost until the last day. On June 16th, 2015, at the age of 102, Attilio Mastromauro, founder and soul of Pastificio Granoro, died. A life devoted to pasta, on which his company – for some time now run by his daughters Marina and Daniela – has carried out important research, preferring the local raw material. Purpose: to obtain a pasta that stays firm after cooking and brings all the flavour of the land of Puglia to the dishes.

Attilio Mastromauro

The legacy I leave to young people is to think and reflect, as I did, in order to obtain results and production improvements. Unfortunately, there is a lack of thinkers. I tell young people to think and put passion into what they do

Attilio Mastromauro


“You cannot make bread without flour.”

This is what a famous Italian proverb says, and we know that. In 2016 we expanded our range of flours with type “1” flour and the multigrain preparation with natural sourdough starter.


Granoro turned 50

In the presence of the Member of Parliament  Maria Fida Moro, daughter of the former Prime Minister Aldo Moro, who inaugurated the pasta factory, Granoro celebrated its 50th anniversary on January 21st, 2017!

A milestone, certainly prestigious, but not the end of the road.


First paper pack

The first pasta factory in Italy for the production of Organic Pasta in 1998 and the first to choose recyclable PAPER packaging in 2018


The baton has changed hands and we are looking towards the future

Granoro today

Eleven Production lines, 4500 Quintals of pasta produced every day, 12 Quality certifications, 180 Countries served all over the world. These are the numbers, but they are above all stories of men and their routine. Dough, drawing, drying, cooling, packaging. A ritual that has been immortalised over the centuries and which today, thanks to the management of Marina and Daniela Mastromauro, takes on a highly technological character that looks towards the future, but always remains steadfast in those traditional values that live on in the machinery and the employees and that makes Granoro a great family.