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Born in 1860, Di Leo produces and supplies a wide range of biscuits.
The story begins in the mid-19th century when Francesco Di Leo opened his bakery in the town of Altamura, beginning to bake bread which had been prepared at home by his fellow citizens, as was common at the time.
Then, during the 1930s his youngest son Pietro began to produce and sell his bread, founding the Panificio Di Leo.
With the next generation, in the early 1960s, in came typical craft products such as taralli, milk biscuits and party sweets. This choice proved successful, so much so that very soon, their work transformed into a fully-fledged company, Di Leo Pietro s.n.c. belonging to Domenico and Vitantonio Di Leo and moved to a new location to start industrial production.
During the 1990s, the company made its final move to the existing plant, based in Matera, the city of Sassi di Matera, where the Company started up large-scale production.
Di Leo Pietro S.p.A., now run by Pietro Di Leo, is an expanding company whose operations are guided by a philosophy that combines the advantages of the latest technologies with the use of high-quality raw materials, together with compliance with production techniques inherited from an ancient craft tradition.
First of all is the wire-cutting technique which uses a denser mix that is poured into the mould, just like a pastry syringe, making the surface of the biscuit rougher and more porous, which means it can be dunked into liquids for longer without crumbling.
Di Leo’s vast product assortment includes: Fiorbì, the organic line products; Savoiardi perfect for making Tiramisù; Caserecci, a line that meets the needs of simplicity and tradition; Fattincasa, a unique product line combining tradition, shape and craftsmanship with innovative use of ingredients such as maize, milk, rice and barley flours; Vivisano, a product line of great nutritional value for people who look for biscuits with no added sugar, milk and eggs, with lower fat and high in fibre; Caveosi, a snack made with traditional recipe using all the goodness of local extra virgin olive oil and PGI white wine from Basilicata.
Di Leo’s biscuits are all palm oil free and are made with only corn oil, sunflower oil or extra virgin olive oil.
The Company has been awarded ISO 22000, ISO 14001 certification for its quality system, the Brc Global Safety and Ifs for food safety.
Di Leo’s family history is one of simple ingredients such as passion for their work, the desire to grow and innovate while respecting tradition, the desire to pass on values and skills down the generations.