We are in Puglia the Heartland of Grano Duro, a Gift from the Beautiful Land of south Italy. Pasta, the soul of our land, is 100% made with Grano Duro Semolina
Puglia a land with a strong rural culture and a long agricultural food tradition. In the past years has developed a big knowledge in order to make its soil rich.
The crop rotation of durum wheat and pulses, allowed to improve the properties of our soil, helped also from a land rich of natural organic materials.
19 century-pasta age
Our SECRET? Is the sun that with dry weather, wind from the sea and rich soil of PUGLIA is making one the best durum wheat in the world.
Thanks to the hard job of our farmers, PUGLIA is one of the biggest barn of durum wheat in Europe and the backbone of Pasta industry in Italy. In fact, Pasta Lori and the biggest brand of pasta too, are using, the durum wheat from PUGLIA.
the close connection with the farmers, the respect of the natural cycles and agreements of agricultural supply chain, allow us to have one of the best product of this region.
The strict selection of our raw materials, the competence and the satisfaction of our workers are our real treasure.
THE FAMILY MILL
Loizzo’s FAMILY MILL, created more than 40 years ago, is our surplus value. In fact, for our pasta we use only our durum wheat semolina made of selected grain blend. Moreover this allow us to look into the market and draw our pricing policy.
The milling tradition is supported by the new technologies and the new production methods. In order to have a product always new but in the meantime reach of knowledge and experience.
The production capacity of the milling plants is 110,000.00 tons of durum wheat semolina per year. Parts of this production becomes Pasta Lori and another part is sold to the biggest Italian Pasta Factories that, as we, care about the quality of the product.
Pasta- The best result of our durum wheat semolina. The Pasta factory always managed by a company belonging to Loizzo family, has a daily production of 300 tons of conventional and organic pasta.
This product has a significant difference with the other Italian pasta on the market, thanks to a 13% of protein and an high index of gluten that allows the product to be always “al dente” keeping the flavor
and the fragrance of our land.
Make pasta is first of all an art, reach of knowledge and tradition. It needs time, patience and care. In fact, it takes the control in the laboratory of the water and semolina, production processes and drying , that it’s made in the machines very slowly, in order to give the original and genuine flavor.
The close connection of our workers with the machines in order to satisfy all the requests of our customers. In fact there are technological system of quality control, metal detector and machines that
check the weight of each pack of pasta.
PASTA LORI JUST NATURE