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Every success has its secret and Divella's dates right back to 1890, when Francesco Divella gave up his flour and corn trade to build the first durum wheat mill. Then, in 1905, he founded the first pasta factory in Rutigliano (Bari), a small town in the heart of the great Apulian grain-growing plains.
At the beginning, the factory was small but it was equipped with a large French grinding stone, which was to become the symbol of the firm. The output of pasta was restricted to 1000 Kg per day, just 10 different shapes but the quality was high. Between the 1980's and the 1990's came the great turning-point: in 1989 the pasta factory was moved to a site covering 50.000 m2 in the Industrial Area of Rutigliano, just 5Km away from the original one and greatly enlarged thanks to a remarkable investment.
Today, the factory covers an area of almost 130,000 m2; this includes a pasta factory producing 150,000 tons a year, 2 hard wheat mills and 1 soft wheat mill which grind 210,000 tons of durum wheat and 75,000 tons of soft wheat per year.
All these innovations have been driven by our desire to promote, throughout the World, the availability of foodstuffs of excellent quality and which contribute to a correct and well-balanced diet.
This is one of the purposes of our firm which has now reached its fourth generation and which concentrates most of its energies on this goal by constantly striving to reach high quality standards.
This is Divella's daily commitment, kept for those who want to find the genuine flavours of the "good old days" today.