Massimo Menna is the managing director of the Pastificio Lucio Garofalo. Through his words, we retrace the history of the company and the change in the social context in which it has been operating since 1920.

He grew in the company that belonged to his grandfather and to his father and, despite being an engineer, the fate of continuing the family business was clear, and he works there from the day after his graduation.

Document by: Mariangela Bianco, MedEatResearch-Centro di Ricerche Sociali sulla Dieta Mediterranea, diretto da Marino Niola
Video by: Luana Di Tommaso e Giada Sammarco
Created: 18/06/2015
Massimo Menna

Massimo Menna

Year: 13/10/1957
City: Salerno
School: University
Profession: Engineer
Languages: Italian

Video table of contents

- 00:00 biographical information
- 00:23 history of the pasta factory
- 01.25 technical transformations and use of raw materials
- 03.00 the change in the social context
- 04.56 anthropology in the division of labor
- 07.17 history of the pasta machine
- 10.01 pasta and flour
- 12.43 spaghetti with tomato: first love is never forgotten
- 14.38 the secret of cooking pasta al dente
- 15.29 does pasta really make you fat?
- 15.33 spaghetti: the pasta format par excellence
- 15.50 import and export of Garofalo pasta
- 16.16 Gragnano and love of pasta
- 16.42 Massimo Menna tells his story
- 18.25 Santa Lucia: the spaghetti exported to Africa
- 20.06 history of the Garofalo brand
- 22.13 industrial production vs artisanal production
- 22.56 pasta: origins and legends
- 23.50 Gragnano: the ideal place to make pasta

Links and attachements

Country: IT
Region: Campania
City: Gragnano
District: NA
Altitude: 141m s.l.m.

Links and attachements
References