Divella Pasta

The story began when Francesco Divella built his first flour mill in Rutigliano, a small farming community near Bari. Since the late 1890s, the Divella family has been churning out quality pasta creations. Over the years, the hard work of many people has paid off. They have transformed the company, now in its fourth generation, into a cornerstone of the global food industry. Divella's durum wheat semolina pasta is produced with durum wheat semolina grown in Italy and EU and non-EU countries ground in Italy.