La nostra Filiera – Casa Milo

Our Supply Chain

JUST OUR FIELDS

ORIGIN

Province of Foggia

farmers involved

180 hectares cultivated

1.900

We chose to award our region Puglia and its billennial heritage of knowledge and authentic tastes.
We did it signing a pact and creating a supply chain involving 180 local farmers. Together with them we selected a mix of durum wheats of excellent quality. We granted a fair price which allows them to cultivate the soil following the rhythms of the nature and the peculiarity of the land within a certified specification.
Through the brand “Endorsed by the Italian Farmers” Coldiretti guarantees the traceability of raw materials and the protectionof the rights of workers involved in the production process.
That’s why our pasta is “good” from the fields all the way to the table.

Our region by tradition and history has always produced the best raw materials.
The excellent profile durum wheats from Puglia is given by the characteristics of the varieties, by the climatic conditions and by the farming processes.
Our experts have selected two varieties with a good gluten index and a high protein content, chosen for their excellent quality standard and for the yield during the production process.
An high protein content allows you to have a pasta which, after cooking, is consistent and elastic, in other words “al dente”.
The result isan unique mix of durum wheats ideal for traditional pasta production.

JUST THE BEST WHEAT

ORIGIN

Massimo Meridio Marco Aurelio Furio Camillo Ovidio

protein content

14%

JUST A GREAT SEMOLINA

milling

Stone peeling

The raw material arrives at the mill which carries out scrupulous sampling followed by chemical and sensorial analysis to certify the quality of the wheat.
After cleaning, wheat is subjected to a treatment that protects it from the attack of moulds, in order to ensure food safety and excellent aesthetic appearance of semolina.
The durum wheat is stone decorticated to keep the organoleptic properties of the raw material, limiting breackages to the minimum.
Then the wheat then is ground with cutting-edge technologies that reproduce the ancient methods of Apulian milling in order to obtain the semolina we use for our pasta.

Our Agreement with Coldiretti