Company

2. Company Molino del Salento was founded in 1983 as a cooperative association by a group of farmers who wanted to promote the local agro-alimentary products. During the following years the company built an unequalled plant composed of a mill where bran flours and plain flours are ground from durum wheat, barley and emmer wheat; a pasta factory where fresh and dried pasta is produced in a host of typical and fanciful shapes; a bakery where oven baked products are prepared.

3. Cereals (controlled-origin)The most important ingredient used by Molino del Salentois the carefully selected and controlled durum wheat. The continuous search for genuine ingredients allowed the company to rediscover old varieties of wheat, like emmer wheat and barley that had disappeared from people’s daily diet.Our Traceability in Production Chain has been implemented since 2006: it allows us to verify the origin of raw materials employed, other than our products’ processes of manufacturing and distribution. So, we are able to follow our products’ history throughout all phases of transformation, from the field where cereals were grown up, up to the final consumer.On the Internet: click www.molinodelsalento.it and get to know from which field the product you purchased comes from.

4. FLOURS(100% Apulian flours)The choice of making our Molino a solid linkage joining the agricultural world to the industrial system is nowadays a reality. We are a reference point for all Apulian farmers that follow our methods of wheat cultivation, and put into action the innovations we introduce to improve of our products. Our flours have a regional identity and their origins are certified by our traceability in production chain. As result of our being “millers” we can offer a wide range of products, able to satisfy even the most demanding customers.

5. PASTA (innovation & tradition)We produce pasta employing three ingredients: the semolina milled using Apulian cereals, an innovative process of manufacturing that respects traditional wisdom, a traceability in production chain that controls origin, production process and distribution chain. We combine the salient characteristics of durum wheat with the nutritive goodness of minor cereals and legumes, to make our pasta tastier and suitable for every palate.Our dried pasta is produced employing a slow desiccation at low temperatures, and this preserves all semolina’s organoleptic properties. Our fresh pasta is produced under a system of modified atmosphere, which guarantees the conservability and naturalness of the product during several months. Many shapes enrich our range of pasta products: the typical Apulian pasta, which expresses the deep link with our land, while the bronzed shaped pasta, whose method of production makes it porous and combinable with any kind of sauce.

6. OVEN- BAKED PRODUCTS (tasty & typical)Our oven-baked products are tasty and genuine, they express the deep link with our region. Indeed, they are made only with cereals cropped by Apulian farmers, and are produced according to ancient recipes, respecting traditional baking methods. Our traceability system allows us to follow our products’s history throughout all phases of transformation, so we guarantee the top quality of our products.