From field to product
“Understanding where wheat comes from means understanding why a plate of pasta is exactly what it is.”
The full journey of durum wheat: every step, from seed to pasta, is a choice that affects the final quality.
It all starts long before sowing: variety choice based on soil and supply-chain contract, soil analyses, rotation planning with legumes and other crops to maintain fertility and field structure.
Between autumn and spring the field is followed closely — precision sowing, targeted fertilisation, crop protection only where needed, weed monitoring — until harvest, which in the Tavoliere typically arrives in early summer with threshing.
The harvested wheat enters our storage facilities: it goes through the pre-cleaner, is analysed for moisture and quality parameters and placed in the most suitable silos, keeping supply-chain batches separate. Only then does it head to the mills, which turn it into semolina, and from there to the partner pasta makers.
What we commit to
Planning
Rotations, soil analyses and variety choice before the first tractor enters the field.
Precision
Sowing, fertilisation and defence calibrated on the real needs of the crop.
Storage
Pre-cleaner, silos and silobag dedicated to never lose identity between different batches.
Traceability
Every step documented: for us, for the farmer and for the processor.
Let's grow
the future, together.
Speak with our team. We support you from seed selection through to harvest collection.