At the beginning ofthe last
century, Angelo
CAMPOBASSO began
making pasta using
traditional methods in
NcJicattaro, a small village
in the heart of Apulia.
The passion and art of the
master pasta makers from
Apulia, combined with
carefully selected
ingredients, earned this
pasta prizes and awards. Spiga
di Puglia pasta, made only
using top-quality durum
wheat semolina from the
splendid ears of grain
ripen in the Apulia sun,
becamefamous in many
regions of Italy.
Many things have changed
since then, but the
artisancose based culture,
the skills that come from
tradition and a great
lovejòr the pasta making
has made it possible to
preserve the characteristics
of quality that only Spiga
di Puglia pasta has.
Its amber yellow colour, the
way it increases in size
during cooking, its tenacity
and the flavor of durum
wheat you experience when
you taste it, are constant
proof of quality that
guarantees the respect of Good
Old Tradition