The best result from our semolina is pasta. To make pasta is an art rich in knowledge and tradition. It needs time, patience and care. It is important to control water and semolina in laboratory, then processes of production and drying. All these steps are made slowly to preserve the same genuineness of the products. Our company daily produces 300 tons pasta, both conventional and organic. Pasta Lori Puglia has an added value: it remains “al dente” thanks to 13% proteins and to the higher gluten index.

Quality and health

Here there are the key-words for our success: Passion for our work, Selection of raw materials, Proficiency and Research. This company takes advantage of an innovative technological system to put always under control quality of products, thanks to metal detector and electronic scales which can test each packet of pasta. Moreover our company owns a laboratory, right inside, which makes controls and researches. It respects HACCP rules and is always in close contact with the University of Bari, Faculty of Agriculture. The mill and its finished products are certified ISO 9001 – 2008 and 2005, BRC and IFS, KOSHER, HALAL, with the organic method ICEA and its specifications NOP, JAS and AB.
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