PASTAS GALLO

Pastas Gallo was founded by Joseph Espona in 1946 through the acquisition of a flour factory in Rubi (Barcelona). At that time, pasta makers working only with wheat, and Joseph Espona, with its entrepreneurial and innovative, opened the way for durum wheat in Spain by convincing a large number of farmers to begin their planting and cultivation. In 1958, Espona bought the factory in El Carpio, originally a mill, and became also in pasta factory. The sale of pasta of durum wheat semolina was difficult in the beginning, in the absence of market, but in just over a decade and could be found in Gallo pasta over 100,000 points of sale throughout Spain. In the seventies, Gallo introduced varieties of pasta made ​​and consolidated as a leading brand. Eight years later, Gallo is Commercial. In the XXI century Gallo bets on new challenges, bringing to market new fresh pastas and sauces, as well as the range of chilled meals. In 2004, we opened the fresh plant in Granollers (Barcelona), one of the most modern in Europe. With an investment of € 24.35 million and an area of ​​10,324 m2, offers a production capacity of 5,250 kg / h, which is 18 million kg per year.