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Divella.... Passione Mediterranea

The Italian Divella products are part of the Italian tradition and they offer to consumers just what they are looking for: a range of genuine Italian-stlyle flavors and without them having to sacrifice quality for quantity.

Divella firm was founded in 1890 by Francesco Divella, who built the first durum wheat mill. In 1905, he founded the first pasta factory in Rutogliano(Bali). A small factory equipped with a French grinding stone which has become the symbol of the firm. In 1989 the factory was moved away from the original one and today there are three modern factories in Rutigliano and Noicattaro producing 130000 tons of pasta per year.

Since 1890, the firm has come a long way, though never for a moment forgetting that its main purpose is to give its customers nothing but the very best. The firm's "total quality" approach permeates all the phases of production, and making sure it keeps up with the latest technological developments. 

The high quality is obtained by expert selection of raw materials and then the care in processing, which is faithful to the world-renowed Apulian traditions. The mills grinds the best of the grains of durum wheat which ripen under Apulia's magnificent Mediterranean sun, turning them into semolina to be used for the Divella pasta.