Our history

It all started in 1991 ...

when the management of the Goliard brand decided to create a company dealing in the production and sale of pasta. The company, which was established in the small town of Rędziny (near Częstochowa), 4 years later was renamed Goliard Sp. z o.o.

New technologies

Together with the growing interest in our products, as well as the growing market needs, we have introduced new technological lines. They allowed to create short forms such as gimlets, elbows, shells, tubes and many other types of pasta. The highest quality Durum wheat flour served as the base for their production. Soon, our pasta products included spaghetti and spaghetti. However, we did not stop at this ...

Our clients' trust has motivated us to work even better ...

Because we constantly care about the highest quality of our products, we decided to open our own laboratory. It is there that all raw materials and finished products are checked in terms of all the requirements of the European Union. Thanks to this, anyone who uses Goliard products on the store shelf can be sure that they are safe and of the highest quality.

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Pasta Tortellini TASTES OF THE WORLD PASTA Crispy bread


Our pasta products are made from the best quality ingredients, something that has been confirmed by a laboratory which strictly monitors European food standards. Thanks to this, we have become not only a national producer, but also a European one.

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Recipe of the day

Spicy tube

Print recipe

Time: 20 min Difficulty level

You will need:


  • 400 g penne rigate Pasta Zara
  • 4 cl olive oil extravergine
  • 20 g shallots



  • 120 g mushrooms
  • 80 g of bacon
  • 2 spicy peppers
  • 40 g of Parmesan
  • 4 basil leaves
  • salt and pepper

Recipe step by step

  1. On the wide aluminum pan with Teflon coating, heat the olive oil from oil extravergine.

  2. Add the coarsely chopped shallots. Connect with bacon flavored with spicy chili and brown everything.

  3. Add the mushrooms and after a few minutes, toss the pasta. pour all hot water or broth - the amount of liquid to be two times greater than the volume of pasta.

  4. In the middle of the cooking add salt, optionally added, if necessary, fluid. 

  5. After the cooking time indicated on the package, off gas, add salt and pepper to taste. 

  6. Add a tablespoon of grated Parmesan and crude olive oil. At the very end add basil leaves.

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