The best things are always the simplest. This is the secret of a successful company.
Divella has been producing durum wheat semolina pasta since 1890. Its story began in the hands of Francesco Divella, who built his first flour mill in Rutigliano, a small agricultural town in the province of Bari. Day after day, the passionate commitment of many people has borne fruit, transforming the company, now in its fourth generation, into a solid reality that faces everyday challenges of the Italian and foreign markets.