Divella

Divella is an Italian food company from Rutigliano, a small farming town in the province of Bari in Apulia. Its history begins in 1890, when Francesco Divella built his first grain mill there. According to the company, its main plants are still in Rutigliano, together with a mill in Noicattaro, and it is now in its fourth generation.

Divella's mills grind selected grain into semolina for pasta, flour and biscuits. Pasta is the core of the company. The main range, Pasta di semola, is dry durum wheat pasta made only from semolina and water, in classic shapes, bronze-drawn shapes, regional shapes and specialities. Pasta Trafilata al Bronzo is pressed through bronze dies and dried slowly, which the company says leaves a rough, porous surface; its shapes include spaghetti, rigatoni, fusilli and penne. Pasta Integrale 100% Grano Italiano is wholegrain pasta made from Italian wheat bought under supply-chain contracts with farmers. Pasta all'Uovo is egg pasta made from semolina and fresh eggs. Fantasie Ghiotte is a tricolour line with tomato and spinach added to the semolina dough. Il valore della tradizione is made from semolina and water, dried slowly on frames at low temperatures, in shapes such as cavatelli, fusilli avellinesi and orecchiette. Pasta senza Glutine is made from maize and rice flour. A separate fresh pasta range includes fresh, egg, wholegrain and filled pasta, gnocchi, ready fresh bases and piadine.

Besides pasta, Divella makes flour and semolina, biscuits, tomato preserves, olive oil and vinegar, legumes, rice and bakery products.