“Good things are always simple. This is the secret to a successful company”.

 

Since 1890, Divella has been a producer of durum wheat; a history that began when Francesco Divella opened his first mill for grinding grain in Rutigliano, a small agricultural town near Bari. Now in its fourth generation, the hard work of many people has paid off. Divella sits at a cornerstone of the Italian food sector with three factories employing 280 people. With a simple mission that places quality control, consumer health, and respect for the environment first, and with a production process that combines carefully selected raw materials with modern technology, the family owned Divella company continues to pass on the Apulian traditions of pasta making to the world from its home in Italy.