The history of pasta is a mix of cultures geographically and temporally very distant from each other. The dish we serve today has rightfully earned a privileged place even on the most noble tables, reaching the court of Ferdinand I of Bourbon.
Today, pasta satisfies everyone, certainly Emidio Mansi, marketing director of the historic Garofalo pasta factory.
Thanks to Emidio, that combination of durum wheat semolina and water that we commonly call pasta manages to express itself by overcoming any barrier, becoming a witness to the changes of our times. From the family tradition of pasta makers to large-scale distribution, Dr. Mansi has never lost sight of his goal: to condense happiness, history and innovation into a forkful.
Interiew by: Giorgia Carpentieri
Video by: Giorgia Carpentieri, Riccardo Aruta, Elena Cipolletta
Video Editing by: Gerardo Margione, Davide Di Tella, Mattia Migliaccio, Francesco Tassone
Document by: Mattia Migliaccio, Davide Di Tella
Subtitle ita/eng by: Davide Di Tella, Francesco Tassone
Translation by: Mattia Migliaccio, Davide Di Tella, Francesco Tassone
MedEatResarch – Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro
Realized: 12/05/2025
