The Taste of Tradition
“Good things are always simple. This is the secret to a successful company”.
Since 1890, Divella has been a producer of durum wheat; a history that began when Francesco Divella opened his first mill for grinding grain in Rutigliano, a small agricultural town near Bari. Now in its fourth generation, the hard work of many people has paid off. Divella sits at a cornerstone of the Italian food sector with three factories employing 280 people. With a simple mission that places quality control, consumer health, and respect for the environment first, and with a production process that combines carefully selected raw materials with modern technology, the family owned Divella company continues to pass on the Apulian traditions of pasta making to the world from its home in Italy.
Divella Pasta Gallery
Divella Dessert Gallery
Divella now has 2 pasta mills and 6 production plants that cover over 2,000,000 square feet of space. In addition, Divella employs 300 people and processes 1300 tons of durum wheat and 900 tons of pasta per day in a range of 150 different varieties. Divella's other manufacturing facilities are dedicated to the production of soft wheat flour, cookies and fresh pasta.
Divella pasta continues to be a leading brand in Italy as reported by Nielsen data and is considered among the top 3 brands preferred by Italians.