Noicattaro Mill 1927

Packaging department of the pasta factory 1960

Snowfall in Apulia 1928

{"id":6761,"date":"2023-01-04T09:51:31","date_gmt":"2023-01-04T08:51:31","guid":{"rendered":"https:\/\/www.divella.it\/storia\/"},"modified":"2025-06-18T09:59:27","modified_gmt":"2025-06-18T07:59:27","slug":"history","status":"publish","type":"page","link":"https:\/\/www.divella.it\/en\/history\/","title":{"rendered":"History"},"content":{"rendered":"

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A long<\/div>\n
FAMILY TRADITION<\/div>\n
The first mill dates back to 1890 in Rutigliano, in the province of Bari, where the main production facilities and the Noicattaro mill are still located today.
\nProduction first started in an artisan pasta factory<\/strong> between 1910 and 1920 as the pasta and other basic food products were homemade. Hence, in the 1920s, Francesco Divella<\/strong> and his chilren, who were inheriting the management of the company, built a durum wheat mill<\/strong> nearby in Noicattaro. During the dark years of the Second World War the rationing of flour and pasta imposed incredible difficulties on the nation. Nevertheless, the Rutigliano pasta factory<\/strong> began to register its first increases in production.<\/div>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/2″ el_class=”slider_clearer”][vc_single_image image=”6655″ img_size=”full” css=”.vc_custom_1672844750027{margin-bottom: 15px !important;}”][vc_column_text el_class=”text-center”]Francesco Divella, founder<\/em>[\/vc_column_text][\/vc_column][\/vc_row][vc_section full_width=”stretch_row” el_class=”potsila_cerchio modely”][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=”text-center”][\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/6″ offset=”vc_col-lg-3″][\/vc_column][vc_column width=”2\/3″ el_class=”text-center testo-virgolettato” offset=”vc_col-lg-6″][vc_column_text el_class=”text-center”]The first significant increase in pasta production coincided with a historical change in consumer habits. Pasta production underwent a progressive development starting from the late 1960s. Production increased with the economic boom of the 1970s when the third generation of the family joined the second and decisively took the reins of the company during the 1980s.<\/em>[\/vc_column_text][\/vc_column][vc_column width=”1\/6″ offset=”vc_col-lg-3″][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”72px”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/6″ offset=”vc_col-lg-3″][\/vc_column][vc_column width=”2\/3″ el_class=”text-center” offset=”vc_col-lg-6″][vc_column_text el_class=”text-center”]Day after day, the commitment and dedication of many people have borne fruit, transforming the company, now in its fourth generation, into a solid reality that faces the challenges of the Italian and foreign markets on a daily basis.
\nThis exponential and constant growth is the result of a lot of hard work and sacrifice of over 320 direct employees.[\/vc_column_text][\/vc_column][vc_column width=”1\/6″ offset=”vc_col-lg-3″][\/vc_column][\/vc_row][\/vc_section][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row equal_height=”yes” content_placement=”middle”][vc_column width=”1\/2″ offset=”vc_col-lg-6″][vc_column_text css=””]<\/p>\n

NEW FACTORY, NEW PRODUCTION LINES: DIVELLA IN MODERN TIMES<\/div>\n
\n

In January 1989, Divella launched its new production plant. It was a crucial period for the growth of the company. The new plant was further expanded with additional production lines and the evolution continues with the fourth generation to this day.<\/p>\n<\/div>\n

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OTTIMINI COOKIES:
\nTHE HISTORY OF ITALIAN BREAKFAST<\/div>\n
\n

In addition to the legendary pasta produced in the Rutigliano factories and appreciated all over the world, Divella\u2019s sweet product range has been pleasing even the most demanding tastes for over 30 years. Divella\u2019s biscuit factory began its journey in 1990 with the production of the Ottimini biscuits which delight the breakfasts of thousands of Italians every day. Divella\u2019s baked goods production generates over 30 million euros and the company can be proud of its state-of-the-art production facilities and its experts who are always ready to launch exciting projects and please the most demanding customers.<\/p>\n<\/div>\n

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UN OMAGGIO SPECIALE PER CELEBRARE 130 ANNI DI ATTIVIT\u00c0 DELL’AZIENDA<\/strong><\/div>\n
Un francobollo celebrativo esclusivo \u00e8 stato emesso dal Mise per festeggiare i 130 anni dalla fondazione dell’azienda Divella.<\/div>\n

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Divella<\/div>\n
\n

Our history<\/h1>\n<\/div>\n

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1890<\/div>\n
Founder Francesco Divella, builds the first frour mill in Rutigliano, a small agricultural town in the province of Bari<\/div>\n

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1905<\/div>\n
The first artisan pasta factory is born<\/div>\n

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1925<\/div>\n
The second mill is founded in Noicattaro<\/div>\n

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1970<\/div>\n
Expansion into foreign markets begins<\/div>\n

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1980<\/div>\n
Diversification of the offer begins with a line of tomato products<\/div>\n

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1989<\/div>\n
New pasta factory in the industrial area of Rutigliano<\/div>\n

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1990<\/div>\n
The launch of the Ottimini biscuit production line<\/div>\n

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1992<\/div>\n
Milestone: 100,000 tons of pasta sold<\/div>\n

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1999<\/div>\n
Acquisition of the first sales branch in Australia<\/div>\n

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2008<\/div>\n
A new production plant dedicated to fresh pasta and biscuits is built<\/div>\n

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2013<\/div>\n
For generations, Divella has been working hard to consolidate its domestic market presence and increase its foreign market share<\/div>\n

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2020<\/div>\n
Divella celebrates its 130th anniversary and the Ministry of Economic Development acknowledges this important occasion with a commemorative stamp<\/div>\n

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2022<\/div>\n
F. Divella S.p.A joins the register of historic Italian brands of national interest by the Ministry of Economic Development<\/div>\n

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[vc_row equal_height=”yes” content_placement=”middle” el_class=”pt-125 backgrounded first_row”][vc_column width=”1\/2″][vc_column_text css=””] A long FAMILY TRADITION The first mill dates back to 1890 in Rutigliano, in the province of Bari, where the main production facilities and the Noicattaro mill are still located today. Production first started in an artisan pasta factory between 1910 and 1920 as the pasta and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-6761","page","type-page","status-publish","hentry"],"yoast_head":"\nHistory - Divella<\/title>\n<meta name=\"description\" content=\"The history of Divella: from the first mill in 1890 to global success. 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